Barbecued Fish With Crisp Potatoes Recipe

Ingredients for Barbecued Fish With Crisp Potatoes

• 1 lb small potatoes, halved or quartered if large
• Fish Fillets
• 2 tablespoons olive oil
• Salt And Black Pepper
• 1 cup cherry tomatoes, halved
• Green Onions
• Garlic Cloves
• 1 tablespoon capers, drained
• 1/4 cup fresh basil leaves, chopped
• 1 tablespoon extra virgin olive oil

How to Make Barbecued Fish With Crisp Potatoes

1. Boil the potatoes in salted water for 12-15 minutes, until tender. Drain and set aside.
2. Preheat a flat barbecue grill to medium-high heat. Lightly oil the grill grates.
3. Toss the cooked potatoes with 1 tablespoon of olive oil, salt, and pepper. Arrange them in a single layer on the preheated grill.
4. Grill the potatoes for 5-7 minutes per side, until golden brown and crispy.
5. While the potatoes are grilling, drizzle the fish fillets with the remaining 1 tablespoon of olive oil. Season generously with salt and pepper.
6. Once the potatoes are cooked, push them to one side of the grill. Place the fish fillets on the hot grill.
7. Grill the fish for 5-6 minutes per side, or until the flesh is opaque and flakes easily with a fork.
8. In a small bowl, combine the cherry tomatoes, spring onions, minced garlic, and capers.
9. Stir in the chopped basil and extra virgin olive oil. Season with salt and pepper to taste.
10. Spoon the tomato salsa generously over the cooked fish fillets.
11. Serve the barbecued fish immediately with the crispy potatoes. Garnish with extra basil if desired.