Grilled Red Snapper w/ Grilled Potatoes and Peppers.

1/2 cup extra virgin olive oil
1/4 cup flat parsley
1 2lb red snapper , scales removed,gills removed, fins clipped and guts removed
2 cloves garlic, minced

4 thin slices of lemon

1 yellow onion, thinly sliced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

2 lbs yukon gold potatoes

salt and pepper, to taste

-Place potatoes in a stock pot and fill with water. Add salt and cook until tender (about 10 minutes).  Once cooked strain and let cool.

-Heat a saute pan, add 2 tbs olive oil and saute peppers, onions and garlic, season with salt and pepper

-Preheat BBQ on medium high heat

-Season the inner cavity of the snapper with salt and pepper.  Stuff the cavity with the garlic, parsley and lemon slices.  Season the outside of the fish with salt and pepper and 2 tbs olive oil.

-Cut the cooled potatoes in half, drizzle with olive oil, season with salt and pepper and grill skin side up until heated through and there are nice grill marks.

-Cook fish just until opaque and fish is flaky, turning once.  It should take about 9 minutes per inch of thickness.

-Toss the grilled potatoes with the peppers, onions and garlic.

-Serve the fish atop the potatoes. Finish with a drizzle of high quality evoo, a squeeze of fresh lemon juice and a sprinkle of fluer de sel.

Eric's Fish and Chips.

Ingredients

• 4 large baking potatoes, cut into French fry strips

Beer Batter:

• 1 (12-ounce) bottle Beer
• 2 cups all-purpose flour
• 1 tablespoon each of Old Bay, Salt and Onion Powder
• 1 1/2 pounds Cod fillets, skinned with bones removed, and fish cut diagonally into 1-inch-wide strips

Directions

In a Deep Fryer or Dutch Oven, heat oil to 270 degrees F.
blanch potatoes until translucent, roughly 7 minutes removing with a slotted spoon or spider. Set aside.
Crank up the fryer to 375 degrees F.
Batter-
In a large bowl, pour in 1 bottle of beer. Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in Old Bay, salt and onion powder. Pat fish dry and season on both sides with salt and pepper and coat the fish in the beer batter. Dredge the pieces of fish in 1/2 cup of remaining flour and slide into oil as coated. fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, returning oil to 375 degrees F between batches.  Once fish is cooked keep warm in a 225 degree oven.  Fry the blanced fries in batches until brown and crispy about 3 minutes.