Broiled Arctic Char with Lemon Vinaigrette

° Serves 4

Do not remove the skin when you broil this fish—it protects the flesh and browns beautifully. If char is not available, substitute striped bass, black sea bass, or other white-fleshed fish fillets.

Serve these with Parsley Potatoes with Butter or Potatoes with Walnuts and Croutons.

• 4 skin-on fillets Arctic char (about 5 ounces each)
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 teaspoons olive oil
• Vinaigrette
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons lemon juice
• ¼ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon chopped chives, for garnish

Place the fillets skin side up on a work surface and, using a sharp knife, cut 2 diagonal slits about ¼ inch deep through the skin of each one. (This helps the fish absorb the marinade more readily and cook more evenly.) Place the fillets in a plastic bag, along with the salt, pepper, and olive oil. Seal the bag and toss to mix the ingredients well. Refrigerate for at least 1 hour or up to overnight.

Preheat the broiler. Arrange the fillets skin side up in a single layer on a cookie sheet lined with nonstick aluminum foil or in a gratin dish from which they can be served. Broil, no more than 4 inches from the heat source, for 5 minutes, or until the skin is bubbly, brown, and crusty.

Meanwhile, make the vinaigrette: Combine the olive oil, lemon juice, salt, and pepper in a bowl and blend well.

Transfer the fish to a platter or individual plates. Spoon the vinaigrette over the fish, sprinkle with the chives, and serve immediately.