Nothing could be easier than stirring together chopped scallions with a dollop of mayonnaise, and this quick coating adds considerable verve and oniony bite to meaty arctic char fillets. And it looks great, too—the green of the scallions contrasts nicely against the pink flesh of the fish. For this recipe, we use the leftover scallions from our Tuna Steak au Poivre recipe, but it would also work fine with a full bunch.
Recipe information
Total Time
20 min
Yield
Makes 2 servings
Ingredients
Preparation
Step 1
Preheat broiler. Line rack of broiler pan with foil.
Step 2
Finely chop scallions and stir together with mayonnaise. Pat fillets dry. Place fillets, skin sides down, on broiler pan and season each fillet with a generous pinch of salt and pepper. Spread scallion mixture evenly over tops of fillets.
Step 3
Broil 3 to 4 inches from heat until scallions are slightly charred and fish is just cooked through, about 8 minutes.
