Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the fire pit for medium heat and ensure coals are glowing for even roasting.

2. 2

   In a small saucepan, combine 0.5 cup pomegranate juice, 1 tablespoon crushed juniper berries, and 1 tablespoon honey, then simmer over medium heat for 8 minutes until slightly reduced and syrupy.

3. 3

   In a bowl, toss 1 pound small potatoes, 2 medium carrots, and 2 medium parsnips with 1 tablespoon olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.

4. 4

   Arrange the seasoned vegetables on a fire-safe roasting tray or directly on a grill grate over medium heat, roasting for 15 minutes, turning occasionally until tender and slightly charred.

5. 5

   Season the 12 ounces of Arctic Char fillets with 0.5 teaspoon salt and 0.25 teaspoon black pepper, then brush generously with the pomegranate-juniper glaze.

6. 6

   Place the glazed Arctic Char fillets skin-side down on the fire-safe roasting tray or grill grate with the vegetables, and roast for 10-12 minutes, or until cooked through and flaky, brushing with more glaze periodically.

7. 7

   Garnish the fire-roasted Arctic Char and vegetables with 2 tablespoons chopped fresh dill before serving immediately.