Arctic Char with Pistachio Orange Vinaigrette

Ingredients

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Trout

  Fish, mixed species, raw

  24 oz or 680g

• Pistachio nuts

  Nuts, raw

  2 tbsp or 15g

• Orange zest

  1 orange or 4g

• Orange juice

  4 tbsp or 62g

• Lemon juice

  Raw

  1 tbsp or 15g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat broiler to high.
2. Slice scallions and chop pistachios.
3. Place fish, skin side down, on a foil-lined baking sheet. Season with salt and pepper, and brush with one-third of the olive oil.
4. Broil fish 4-5 inches from heat for 6-8 minutes, or until cooked through to 145°F.
5. While the fish is broiling, zest orange and squeeze out juice.
6. In a bowl, whisk together orange zest, orange juice, lemon juice, salt, and pepper. Slowly drizzle in the remaining olive oil while whisking constantly, then stir in the scallions.
7. Carefully transfer the cooked fish to plates, leaving the skin behind on the foil.
8. Drizzle the fish with the vinaigrette and sprinkle with chopped pistachios. Serve remaining vinaigrette on the side.

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