Grilled Fish ‘n’ Chips
Deep-fried? Forget about it! Barbecuing makes for a healthy, modern version of this classic combo.
1/2 cup (125 mL ) dry bread crumbs
3 tbsp (45 mL) vegetable oil, divided
1 tbsp (15 mL) snipped chives
2 large fresh haddock or cod fillets, in total 1-1 1/2 lb (500-750 g)
pinches salt and ground black pepper
2 medium potatoes, preferably Yukon Gold
1 medium sweet potato, peeled
1 tbsp (15 mL) apple cider or malt vinegar (optional)
Oil grill. Place 2 layers of aluminum foil on barbecue grill, large enough to fit all of the fish. Preheat barbecue to medium.
Stir breadcrumbs with 1 tbsp (15 ml) of the oil, and chives in a bowl. Place fish fillets on a large tray or baking sheet.
Sprinkle with salt and pepper. Press bread crumb mixture over-top. Slice potatoes into 1⁄4 in (0.5 cm) thick pieces.
In a large bowl, toss potatoes with remaining oil, salt and pepper.
Place fish on foil-lined grill, bread crumb side up. Using tongs, arrange potato slices around fish on grill. Barbecue with lid closed; turn potatoes occasionally. As each potato slice is done (5-8 minutes), remove to large bowl.
Drizzle potatoes with vinegar, if using, and toss to coat. Fish is done when a knife inserted into the thickest part of fillets and held for 10 seconds comes out warm, 10-12 minutes. Remove to cutting board, then slice each fillet in half. Serve potatoes alongside fish.