Grilled Striped Bass with Plums and Potato-Mushroom Papillotes
- 1 pound fingerling potatoes, scrubbed
- 1/2 pound hen-of-the-woods or oyster mushrooms, thickly sliced lengthwise
- 1 tablespoon plus 1 teaspoon tamari
- 1 tablespoon plus 1 teaspoon balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- Four 6-ounce striped bass fillets, skinned
- 2 teaspoons chopped rosemary
- 4 round purple plums, halved and pitted
- Watercress sprigs, for garnish
- Light a grill.
- Preheat the oven to 500.
- In a medium saucepan of boiling, salted water, cook the potatoes until tender, about 10 minutes.
- Drain and let cool.
- Peel the potatoes and halve them lengthwise.
- Tear off four 20-by-14-inch sheets of parchment or foil.
- Spread equal amounts of potatoes and mushrooms on half of each sheet.
- In a small bowl, mix the tamari with the vinegar and 1 tablespoon of olive oil.
- Drizzle over the potatoes and mushrooms and season with salt and pepper.
- Fold the sheets over the vegetables and crimp to seal, if using parchment; if using foil, fold in the edges to seal the packages.
- Transfer the papillotes to 2 baking sheets and bake for about 15 minutes, or until sizzling.
- Drizzle the bass fillets with 1 1/2 tablespoons of the olive oil, sprinkle with the rosemary and season with salt and pepper.
- Drizzle the plums with the remaining 1/2 tablespoon of olive oil.
- Grill the bass over high heat until nicely charred and just cooked, 3 to 4 minutes per side.
- Grill the plums, cut side down, until lightly charred, about 2 minutes per side.
- Transfer the bass fillets and plums to plates.
- Set a papillote on each plate and open it, pouring out the potatoes, mushrooms and any juices.
- Watch out for the hot steam.
- Serve garnished with watercress.
potatoes, woods, tamari, balsamic vinegar, extravirgin olive oil, salt, bass fillets, rosemary, purple, sprigs
Taken from www.foodandwine.com/recipes/grilled-striped-bass-plums-and-potato-mushroom-papillotes (may not work)