Grilled Fish With New Potato Spring Onion Crush Recipes

GRILLED FISH WITH NEW POTATO & SPRING ONION CRUSH

Steps:

• Cook the new potatoes in boiling salted water for 12 minutes until just tender and drain.
• Melt the butter in a pan and cook the sliced spring onions for 3-4 minutes until soft.
• Lay the 4 fish fillets on a buttered tray, skin side up. Brush with melted butter and grill for 8-10 minutes until the skin is crisp and the fish is tender.
• Crush the potatoes and spring onions lightly. Divide the mixture between four warm plates and top with the fish. Garnish with watercress and serve with mayonnaise.

POTATO GRATIN WITH SPRING ONIONS

Steps:

• Preheat the oven to 375 degrees F. Combine the heavy cream, thyme, bay leaves, garlic and nutmeg in a medium saucepan. Bring to a gentle simmer over medium heat. Add the spring onion whites and simmer until just starting to soften, about 5 minutes. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Remove the thyme sprigs and bay leaves. Stir in about half of the spring onion greens.
• Spread the potatoes in a 9-by-13-inch baking dish. Pour the cream mixture over the top and gently stir, pressing and submerging the potatoes to make an even layer. Cover with foil and bake until the potatoes are tender and the cream is bubbling, 45 to 55 minutes.
• Uncover the potatoes and sprinkle with the cheese. Bake until the cheese is golden, 10 to 15 minutes. Let cool 15 minutes. Sprinkle with the remaining spring onion greens just before serving.

NEW POTATOES WITH GRILLED ONION BUTTER

Steps:

• Preheat a charcoal or gas grill to high.
• Put the potatoes in a 2-quart pot. Add enough water to cover the potatoes by 2 inches and enough salt to make the water taste like seawater. Add the garlic and bay leaves.
• Bring the potatoes to a boil and then cook at a gentle simmer until they test tender when poked with a thin fork, 15 to 20 minutes, though it depends on the size and age of the potatoes. Drain the contents of the pot into a sieve set over a heavy bowl, filling the bowl with the hot water just to warm it. Throw out the water, drop the potatoes in the bowl and cover the bowl tightly with plastic wrap to keep the potatoes warm.
• As the potatoes cook, toss the onions with a little canola oil and salt and pepper and grill over medium-high heat until charred and soft. On the same grill, heat a cast-iron pan. Add the butter and cook until it browns. Remove from the heat, add the rosemary and give the pan a shake; the butter will foam. When it stops sizzling, add the onions to the butter and cook over low heat until they are very tender and the butter has taken on a pronounced oniony flavor.
• Remove the spent rosemary sprigs. Pour the butter and onion mixture over the warm cooked potatoes and serve right away.

LITTLENECK CLAMS WITH NEW POTATOES AND SPRING ONIONS

Steps:

• Heat oil in a large heavy pot over medium heat. Add chorizo and cook, stirring often, until some fat has rendered and chorizo begins to crisp, about 4 minutes.
• Add potatoes, spring onion whites, and garlic. Cook, tossing often, until potatoes are crisp-tender, 10-12 minutes. Add wine and cook until reduced by half, about 5 minutes. Add 2 1/2 cups water and continue to cook until potatoes are just tender, 5-8 minutes longer.
• Add clams and half of onion greens, cover pot, and cook, stirring occasionally, until clams have opened, 8-10 minutes (discard any clams that do not open).
• Divide clam mixture among bowls. Top with remaining onion greens and serve with toast.

GRILLED ONIONS AND POTATOES

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Stir mayonnaise, Parmesan cheese, garlic, red pepper flakes, paprika, salt, and pepper together in a large bowl. Add potatoes and onion; stir to coat completely.
• Arrange aluminum foil squares on a work surface and spray each with cooking spray. Divide potato mixture between the four squares. Fold aluminum foil over potato mixture and crimp edges together to form a secure pouch.
• Cook on the preheated grill until potatoes are tender, about 30 minutes.

GRILLED POTATOES AND ONION

Steps:

• Preheat grill for medium heat.
• For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.
• Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.

GRILLED FISH WITH NEW POTATO, RED PEPPER & OLIVE SALAD

Steps:

• Boil the potatoes for 15 mins until tender. Meanwhile, line a grill pan with foil and brush with a little oil. Put the fish on the foil, brush with oil and sprinkle lightly with salt and pepper. Grill the fish for 6-8 mins depending on thickness, until the flesh flakes easily.
• Drain potatoes, then return to the pan and stir in the peppers, olives and garlic. Gently stir in the mayonnaise. Serve the fish with rocket and warm potato salad.

GRILLED POTATO FANS WITH ONIONS

Steps:

• Prepare grill for indirect heat. With a sharp knife, cut each potato into 1/2-in. slices, leaving slices attached at the bottom. Fan potatoes slightly. Place each on a 12-in. square of heavy-duty foil., Insert the onions, butter and garlic between potato slices. Combine the cheese, chives, pepper flakes and salt; sprinkle between slices. Fold foil around potatoes and seal tightly., Grill, covered, over indirect medium heat for 35-45 minutes or until tender. Open foil carefully to allow steam to escape.