BBQ Recipe 4 – Grilled Fish & Chips

Today is “Fish & Chips Day”, so here is a relevant BBQ recipe to try at home.

To make it even healthier, what about giving sweet potatoes a try?

Prep: 10 minutes  |  Cooking: 10 minutes

4 servings

Courtesy of



  • 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


  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.
  2. In a small bowl, mix (sweet) potatoes and 1 tbsp. oil. Spread potatoes on rack and grill until browned, turning occasionally for about 10 minutes.
  3. While potatoes cook, make sauce and cook fish. For sauce, in a small bowl, mix capers, lemon juice, zest, and mayonnaise. Set aside.
  4. 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 in total.
  5. 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.
Happy Fish & Chips Day!

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Categories: Seasonal

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