Grilled Striped Bass with Plums and Potato-Mushroom Papillotes

Name: Grilled Striped Bass with Plums and Potato-Mushroom Papillotes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 454 grams fingerling potatoes, scrubbed; 3 Tbsps extra-virgin olive oil; 227 grams hen-of-the-woods or oyster mushrooms, thickly sliced lengthwise; 4 round purple plums, halved and pitted; 2 teaspoons chopped rosemary; 4 servings Salt and freshly ground pepper; 680 grams striped bass fillets, skinned; 1 Tbsp tamari; 1 sprig Watercress , for garnish

Grilled Striped Bass with Plums and Potato-Mushroom Papillotes might be just the main course you are searching for. This recipe serves 4. This recipe covers 28% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 35g of protein, 15g of fat, and a total of 401 calories. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. It will be a hit at your The Fourth Of July event. If you have balsamic vinegar, fingerling potatoes, round purple plums, and a few other ingredients on hand, you can make it. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Light a grill. Preheat the oven to 50

Equipment you will use

Grill

Oven

In a medium saucepan of boiling, salted water, cook the potatoes until tender, about 10 minutes.

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Potato

Water

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Sauce Pan

Drain and let cool. Peel the potatoes and halve them lengthwise.

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Potato

Tear off four 20-by-14-inch sheets of parchment or foil.

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Aluminum 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.

Ingredients you will need

Mushrooms

Olive Oil

Potato

Vinegar

Spread

Tamari

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Bowl

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.

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Salt And Pepper

Vegetable

Mushrooms

Potato

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Aluminum Foil

Transfer the papillotes to 2 baking sheets and bake for about 15 minutes, or until sizzling.

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Baking Sheet

Oven

Drizzle the bass fillets with 1 1/2 tablespoons of the olive oil, sprinkle with the rosemary and season with salt and pepper.

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Salt And Pepper

Olive Oil

Rosemary

Bass

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.

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Olive Oil

Plum

Bass

Equipment you will use

Grill

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.

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Mushrooms

Potato

Plum

Bass

Serve garnished with watercress.

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Watercress