Grilled Fish And Chips Recipes

BAKED FISH AND CHIPS

Steps:

• Make the horseradish tartar sauce: In a small bowl, whisk together all of the ingredients. Cover and refrigerate until ready to use.
• Prepare the fish and chips: Arrange 2 oven racks in the top and bottom third of the oven. Place a large rimmed baking sheet on the lower rack and heat oven to 500 degrees.
• In a large skillet over medium heat, warm 2 tablespoons oil. Stir in panko, thyme, garlic and 1/2 teaspoon pepper. Cook, stirring frequently, until crumbs are evenly dark golden brown, about 5 minutes. Transfer immediately to a bowl.
• In a separate bowl, whisk together mustard and eggs. Place flour in a third bowl.
• Grease an oven-safe wire rack with oil and place it over another rimmed baking sheet. Season fish with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge each piece of fish in the flour, then mustard mixture, then panko mixture, making sure it is well coated with each one before moving to the next. Transfer fish to the wire rack. (You can bread the fish up to 4 hours ahead; store in the refrigerator, uncovered, either on the rack or just on a plate.)
• In a large bowl, toss together potatoes, the remaining 4 tablespoons oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Carefully spread potatoes out on the preheated baking sheet and return to oven's lower rack. Roast until slightly golden and crispy, tossing after 15 minutes.
• Reduce oven temperature to 425 degrees and transfer the second pan, with the fish still on the wire rack, to oven's top rack. Bake until fish is flaky and golden and potatoes are well browned and tender, about 10 to 15 minutes more.
• Salt fish and potatoes immediately after removing from oven. Serve hot, with tartar sauce alongside for dipping.

GRILLED FISH AND CHIPS

Steps:

• Heat grill to medium-high heat.
• Microwave potatoes on HIGH 10 min.; cool slightly.
• Spray rimmed baking sheet with cooking spray. Spread fish with dressing; coat with coating mix. Place on half of prepared baking sheet.
• Cut potatoes lengthwise into thick wedges; place in large bowl. Add oil; mix lightly. Spread onto other half of prepared baking sheet.
• Place baking sheet on grill grate. Grill 15 min. or until fish flakes easily with fork, and potatoes are tender and golden brown.

GRILLED SALMON WITH KALE CHIPS

Steps:

• Heat a grill or grill pan over medium heat. Toss the kale leaves in 2 tablespoons olive oil, rubbing it into all the leaves. Rub another tablespoon of oil all over the salmon and sprinkle generously with salt and pepper.
• Lay the kale in an even layer, leaves overlapping slightly, over the grill pan or grates, avoiding any direct flame. Lay the salmon on top, skin side down, and grill until cooked about halfway through, 3 to 4 minutes. Flip the salmon off the kale. Remove the kale chips to a platter, if sufficiently charred. (If not, flip the kale and allow to cook 1 to 2 minutes more.) Continue cooking the salmon until marked and medium in the center, about 4 to 5 minutes more.
• Move the salmon to a platter. Toss together the herbs, lemon zest, lemon juice, garlic and remaining 2 tablespoons olive oil just before serving and sprinkle all over the top of the fish and drizzle with more olive oil to finish. Serve kale chips alongside, with lemon wedges for squeezing. (Don't squeeze over the kale in advance, or the kale chips will turn soggy.)