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

• Oranges

  Raw, all commercial varieties

  1 fruit or 131g

• 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 scallion.
3. Chop pistachios.
4. Place fish, skin side down, on a foil-lined baking sheet. Season with salt and pepper. Brush with 1/3 of the olive oil.
5. Broil fish 4-5 inches from heat for 6-8 minutes, or until cooked through.
6. While the fish is broiling, zest orange and squeeze out ¼ cup juice.
7. In a bowl, whisk together orange zest, orange juice, lemon juice, salt, and pepper.
8. Slowly drizzle in the remaining olive oil while whisking constantly.
9. Stir in the scallions.
10. Carefully transfer the cooked fish to plates, leaving the skin behind on the foil.
11. Drizzle the fish with the vinaigrette and sprinkle with chopped pistachios. Serve remaining vinaigrette on the side.

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