Arctic Char with Pistachio Orange Vinaigrette

Name: Arctic Char with Pistachio Orange Vinaigrette
Yield: 4 servings
Ingredients: 1 4 (6-ounce) pieces arctic char fillet with skin; 1 3 tablespoons pistachio or pecan oil, divided; 1 1 navel orange; 1 1 tablespoon fresh lemon juice, or to taste; 1 1 scallion, thinly sliced; 1 2 tablespoons chopped pistachios or pecans

From the kitchen of Carly

Broiled arctic char with crispy skin meets a bright vinaigrette of pistachio oil, fresh orange juice, and lemon. Toasted nuts and scallion add textural pop to this elegant, weeknight-friendly fish that tastes restaurant-quality but comes together in minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 (6-ounce) pieces arctic char fillet with skin
13 tablespoons pistachio or pecan oil, divided
11 navel orange
11 tablespoon fresh lemon juice, or to taste
11 scallion, thinly sliced
12 tablespoons chopped pistachios or pecans

Instructions

Preheat broiler.
Put fish, skin side down, on foil-lined rack of a broiler pan. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper (total), then brush with 1 tablespoon nut oil.
Broil 4 to 5 inches from heat until just cooked through, 6 to 8 minutes.
Meanwhile, grate zest from orange with a Microplane and squeeze 1/4 cup juice.
Whisk together zest, orange juice, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then add remaining 2 tablespoons nut oil in a slow stream, whisking. Stir in scallion.
Transfer fillets (without skin; it will be stuck to foil) with a metal spatula to plates, then drizzle with some of vinaigrette and sprinkle with nuts. Serve remaining vinaigrette on the side.