Grilled Fish 'n' Chips
Deep-fried? Forget about it! Barbecuing makes for a healthy, modern version of this classic combo.
- 1/2 cup dry bread crumbs
- 3 tbsp vegetable oil , divided
- 1 tbsp snipped chives
- 2 large fresh haddock fillets , or cod fillet, in total 1-1 1/2 lb (500-750 g)
- pinch salt
- pinch ground black pepper
- 2 medium potatoes , preferably Yukon Gold
- 1 medium sweet potato , peeled
- 1 tbsp 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 bread crumbs 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 overtop. 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.
Nutrition (per serving)
- 28 g,
- 12 g,
- 3 mg.