Chef Nick Leahy grills Arctic Char with Blood Orange Salad on the Big Green Egg.

Introduce the Arctic char as a favorite fish to cook on the Big Green Egg due to its fat content and delicate skin.

Use a microplane to zest lemon over the skin side of the fish, pressing it in lightly, then flip and zest the other side.

Trim off the belly piece of the fish for even cooking.

Pat the skin dry before seasoning with salt to prevent sticking on the grill.

Prepare a lemon and herb sauce and a citrus and herb salad to complement the fish.

Pick parsley leaves, discarding thick stems, and set aside for the salad.

Peel blood oranges and cut out the supremes, avoiding pith, using a paring knife.

Combine picked parsley, orange supremes, a glug of olive oil, a pinch of salt, and shaved radishes in a bowl for the salad.

Chop the remaining parsley roughly for the sauce, including stems for flavor.

Slice Serrano pepper for heat and add to the sauce mixture.

Add olive oil, white balsamic vinegar, roasted garlic, and lemon juice and zest to the sauce, stirring to combine.

Let the sauce sit for 10-15 minutes to meld flavors before cooking the fish.

Preheat the Big Green Egg to 400 degrees Fahrenheit.

Pat the fish dry again before placing it on the grill, ensuring no excess moisture.

Lightly brush the grill with olive oil to prevent sticking and flame-ups.

Place the fish skin-side down on the grill and do not move it too early to allow for proper searing.

Equipment Needed

Spice Level:

Dietary

Allergens