Grilled Fish and “Chips”

1 1/2 pounds fingerling potatoes, sliced lengthwise

About 2 tbsp. olive oil, divided

2 tablespoons capers, chopped

1 teaspoon fresh lemon juice

1 teaspoon finely shredded lemon zest

1/3 cup mayonnaise

4 striped bass fillets with skin (about 2 lbs. total), halved and skin scored

1 teaspoon kosher salt, divided

1 tablespoon chopped flat-leaf parsley

Lemon wedges

Step 1

Prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Set a cooling rack over half of cooking grate. In a small bowl, mix potatoes and 1 tbsp. oil. Spread potatoes on rack and grill until browned, turning occasionally, about 10 minutes.

Step 2

While potatoes cook, make sauce and cook fish. For sauce, in a small bowl, mix capers, lemon juice, zest, and mayonnaise. Set aside.

Step 3

Rub fish on both sides with remaining 1 tbsp. oil and sprinkle with 1/2 tsp. salt. Using a wad of oiled paper towels and tongs, oil clear portion of cooking grate. Lay fish on grate and cook, turning once, until grill marks appear and fish is opaque, about 5 minutes total.

Step 4

Transfer potatoes and fish to a platter. Sprinkle potatoes with remaining 1/2 tsp. salt and the parsley. Serve with caper mayonnaise and lemon wedges for fish.

Step 5

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 464Calories from Fat 34

% Daily Value *
Total Fat 18g28%

Saturated Fat 3.1g16%
Cholesterol 94mg32%
Sodium 902mg38%
Total Carbohydrate 32g11%

Dietary Fiber 3.1g13%
Protein 43g86%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Grilled Fish and “Chips”