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A healthier version of the pub classic.
Fish and Chips
2 tablespoons extra virgin olive oil, divided
½ tablespoon fresh lemon juice
1 garlic clove, chopped
½ teaspoon dried thyme
¼ teaspoon kosher salt
1/8 teaspoon paprika
1/8 teaspoon cayenne
1 pound flounder fillets (or other boneless white fish such as haddock, hake, cod)
8 ounces new red potatoes (about 2 to 3 inches in diameter), scrubbed
tartar sauce
lemon wedges
Fit the Cuisinart® Griddler® Combo with one griddle plate and one grill plate; preheat both to high.

Place 1 tablespoon of the olive oil in a medium bowl with the lemon juice, garlic and spices; stir to blend. Pat fish dry and cut each fillet into 2 pieces lengthwise along the bone line. Add fish to bowl; toss gently to coat.

Slice the potatoes into thin slices (if using a Cuisinart® Food Processor, use the 4-mm disc). Place in a large bowl; toss with remaining olive oil.

Once the grill is preheated, arrange sliced potatoes on the hot grill plate in three batches. Grill for 5 to 6 minutes per side. As they are cooked, transfer to a platter and keep warm in a 200°F oven. When the last batch of potatoes is ready to turn, arrange the fish on the hot griddle. Cook for 3 to 4 minutes per side.

Serve hot with tartar sauce and fresh lemon wedges.

Servings: Makes 2 servings

Nutritional information per serving

Calories 390 (36% from fat) • carb. 19g • pro. 43g • fat 15g • sat. fat 2g • chol. 100mg • sod. 420mg • calc. 58mg • fiber 2g

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