Seared Arctic Char with Broccolini, Olives, and Garlic
['2 tablespoons extra-virgin olive oil, divided, plus additional for drizzling', '1 6- to 7-ounce bunch broccolini', '2 large garlic cloves, chopped', '1/3 cup halved pitted Kalamata olives', '3 teaspoons finely slivered organic orange peel (orange part only; removed with zester), divided', '2 7- to 8-ounce arctic char fillets with skin (each about 1/2 to 3/4 inch thick)', '2 tablespoons (or more) white balsamic vinegar', 'divided']
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add broccolini and stir 1 minute. Pour 1/2 cup water over, cover, and cook just until broccolini is crisp-tender and water evaporates, stirring occasionally, about 5 minutes. Add garlic and stir 30 seconds. Stir in olives and 2 teaspoons orange peel. Transfer mixture to bowl; set aside (do not clean skillet).
Heat 1 tablespoon oil in same skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet, skin side down, and cook until skin is crisp, about 3 minutes. Turn fish over and cook just until fish is opaque in center, about 2 1/2 minutes longer. Transfer to plates. Return broccolini mixture to same skillet to rewarm; stir in 1 tablespoon balsamic vinegar. Season to taste with salt and pepper. Spoon mixture over fish. Drizzle fish lightly with oil and 1 tablespoon vinegar (or more if desired). Sprinkle with remaining 1 teaspoon slivered orange peel and serve.
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