Barbecued Fish With Crisp Potatoes Recipe

Name: Barbecued Fish With Crisp Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 1 or more
Ingredients: 1 1/2 lbs new potatoes; 4 (6 ounce) fish fillets; 2 tablespoons olive oil; Salt and black pepper, to taste; 1 cup cherry tomatoes, halved; 4 green onions, chopped; 2 garlic cloves, minced; 2 tablespoons capers, drained; 1/4 cup fresh basil leaves, chopped; 2 tablespoons extra virgin olive oil

Impress your taste buds with this vibrant Barbecued Fish with Crisp Potatoes recipe! This healthy and delicious dish, inspired by the healthy food guide, combines perfectly crispy potatoes with succulent grilled fish, all topped with a fresh, zingy tomato salsa. Get ready for a flavor explosion in just 35 minutes!

Prep Time 15 mins

Cook Time 35 mins

Calories 1174.9 kcal

Protein 422g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Barbecued Fish With Crisp Potatoes

1 1/2 lbs new potatoes
4 (6 ounce) fish fillets
2 tablespoons olive oil
Salt and black pepper, to taste
1 cup cherry tomatoes, halved
4 green onions, chopped
2 garlic cloves, minced
2 tablespoons capers, drained
1/4 cup fresh basil leaves, chopped
2 tablespoons extra virgin olive oil

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How to Make Barbecued Fish With Crisp Potatoes

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

Nutrition Information (Approximate per serving)

Sodium

33 g

Sugar

20g

Fat

11g

Carbs

14g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Seafood Mediterranean Healthy Gluten Free Summer Recipes Grilling & Bbq

Recipe Tags (Choose a tag and find related recipes!)

Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Healthy Main Dish Seafood Vegetables Australian Easy Dinner Party Low Fat Fish Dietary Low Sodium Low Saturated Fat Low Calorie High Protein Low Carb High In Something Low In Something Saltwater Fish Tomatoes 3 Steps Or Less From Scratch