Grilled Striped Bass with New Potatoes in Dill and Chives Dressing

new potatoes

🥗Healthier: sweet potatoes

💰Cheaper: regular potatoes

Sweet potatoes add nutrients and fiber while maintaining a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a high smoke point and healthy fats.

fresh dill

🥗Healthier: dill weed

💰Cheaper: dried dill

Dried dill is more affordable and has a longer shelf life.

fresh chives

🥗Healthier: green onions

💰Cheaper: scallions

Scallions provide a similar mild onion flavor at a lower cost.

Start by putting 2 cups of creme fraiche in a mixing bowl.

Add 2 mashed garlic cloves to the bowl.

Add 2 tablespoons of finely chopped yellow onions.

Add 4 tablespoons of finely chopped chives.

Season the mixture with salt and pepper, then stir to combine.

Put a large saute pan over medium heat and combine 2 tablespoons of unsalted butter with 2 tablespoons of extra virgin olive oil.

Add about 2 pounds of pre-boiled small new potatoes to the pan.

Saute the potatoes, stirring occasionally, until the skins are brown and start to crisp, about 12 minutes.

Season the potatoes with salt, sprinkle with the juice from 1 lemon, and add 3 tablespoons of chopped fresh dill.

Turn on the Memphis wood fire grill and set it to 600 degrees Fahrenheit, using maple pellets.

Pat the striped bass dry with paper towels and score the skin on both sides.

Brush the fish all over with olive oil and season generously with salt and pepper inside and out.

Stuff the cavity of the fish with a couple of stems of parsley, a couple of cloves of garlic, and a couple of lemon slices.

Brush the grill grate with oil before placing the fish on it.

Grill the fish uncovered until lightly charred and it releases easily from the grate, about 5 to 6 minutes.

Flip the fish over and continue grilling until the flesh is white, about another 5 minutes or so.

Drizzle the fish with some more olive oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens