Fried Fish and Chips

2tablespoons extra virgin olive oil, divided ½tablespoon fresh lemon juice ½teaspoon garlic powder ½teaspoon dried thyme ¼teaspoon kosher salt ¹⁄8 teaspoon paprika ¹⁄8teaspoon cayenne 1pound flounder filets (or other boneless fish filets such as haddock, hake, cod) 8ounces new red potatoes (about 2 to 3 inches in diameter), scrubbed tartar sauce (recipe follows) sliced lemon wedges

Nutritional information per serving: Calories 420 (36% from fat)• carb. 22g • pro. 45g • fat 16g • sat. fat 3g • chol. 109mg • sod. 358mg • calc. 57mg • fiber 2g

Put 1 tablespoon of the olive oil into a medium bowl with the lemon juice, garlic powder, thyme, salt, paprika, and cayenne; stir to blend. Pat fish dry and cut each filet into 2 pieces lengthwise along the bone line. Add fish to bowl and toss gently to coat with seasoned oil mixture. Slice the potatoes into thin slices (approximately 4 mm or ¹/16 inch – this can be done easily in a Cuisinart® Food Processor). Place in a bowl and toss with the remaining olive oil. Insert one plate on its grill side and another plate on its griddle side on the Cuisinart® Griddler®. Select Griddle and preheat to 425°F with the unit closed. Preheat oven to 200°F. Open preheated unit to extend flat. In 2 or 3 batches, arrange sliced potatoes on hot grill plate. Grill for 6 to 8 minutes on each side. As they are cooked, transfer to a platter and keep warm in the oven. When the last batch of potatoes is ready to turn, arrange the fish filets on the hot griddle. Cook for 4 to 5 minutes on each side. Serve hot with grilled potatoes, tartar sauce, and fresh lemon wedges.