Dinner’s ready! Our most inventive weeknight meals for spring, ready in 30 minutes or less
Photo by Iain Bagwell
Prepare a grill for medium heat (350° to 450°). Coat 1½ lbs. fingerling potatoes, sliced lengthwise, with olive oil. Lay a cooling rack on half of cooking grate and spread potatoes out evenly. Grill until brown, turning, then transfer to a platter and sprinkle with ½ tsp. kosher salt and some chopped flat-leaf parsley. Meanwhile, in a bowl, combine 2 tbsp. chopped capers, 1 tsp. each fresh lemon juice and zest, and 1/3 cup mayonnaise. Rub 4 striped bass fillets (with skin on, about 2 lbs.), halved and skin scored, with 1 tbsp. olive oil and sprinkle with 1/2 tsp. kosher salt. Grill on oiled grate, turning once, until grill marks appear, about 5 minutes. Serve with lemon wedges, potatoes, and caper mayonnaise.
Recipe: Grilled Fish and “Chips”