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 ⅛ teaspoon paprika ⅛ 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

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

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.