Grilled Strpied Bass with Potato Chips

Reader's Digest CanadaReader's Digest Canada

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

4 fillets, 180 g (6 oz) each, striped bass, skin on, bones removed
45 ml (3 tbsp) olive oil
1 lemon, juiced and zest grated
7 ml (1 1/2 tsp) dried oregano
Salt and freshly ground pepper, to taste
3 large russet potatoes, washed but not peeled
Olive oil, as required
Coarse sea salt, to taste
1 lemon, in wedges

Directions

  1. In a resealable plastic bag, combine the fish, oil, lemon zest and lemon juice, oregano, salt and pepper. Refrigerate one hour.
  2. Preheat the broiler and place the rack 15 cm (6 in) from the heat.
  3. While the oven is preheating, brush two baking sheets with olive oil and set aside.
  4. Using a mandoline, slice the potatoes, arranging them on the baking sheets as you go. Spray the potatoes with olive oil.
  5. Place the baking sheets side by side under the broiler and broil 7 to 10 minutes.
  6. Turn, sprinkle with sea salt, and broil another 2 to 5 minutes, watching carefully, until the potatoes are golden brown.
  7. Remove the baking sheets from the oven and set aside on the counter. This step may be completed several hours in advance.
  8. Preheat the barbecue.
  9. Place the fillets, skin side down, on an oiled, perforated grill tray and grill for several minutes, brushing frequently with the marinade. Turn and grill the other side. Transfer to a heated plate, cover and set aside.
  10. Place the baking sheets of pre-cooked potatoes on the grill and reheat for a few minutes, shaking the sheets frequently.
  11. Serve the fish with the potato chips and lemon wedges.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2696