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Arctic Char with Pistachio Orange Vinaigrette

['4 (6-ounce) pieces arctic char fillet with skin', '3 tablespoons pistachio or pecan oil, divided', '1 navel orange', '1 tablespoon fresh lemon juice, or to taste', '1 scallion, thinly sliced', '2 tablespoons chopped pistachios or pecans']

Preheat broiler.
Put fish, skin side down, on foil-lined rack of a broiler pan. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper (total), then brush with 1 tablespoon nut oil.
Broil 4 to 5 inches from heat until just cooked through, 6 to 8 minutes.
Meanwhile, grate zest from orange with a Microplane and squeeze 1/4 cup juice.
Whisk together zest, orange juice, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then add remaining 2 tablespoons nut oil in a slow stream, whisking. Stir in scallion.
Transfer fillets (without skin; it will be stuck to foil) with a metal spatula to plates, then drizzle with some of vinaigrette and sprinkle with nuts. Serve remaining vinaigrette on the side.

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