Grilled Fish and "Chips

Ingredients

• 2 tablespoons capers chopped
• 1.5 pounds fingerling potatoes sliced lengthwise
• 1 tablespoon flat-leaf parsley chopped
• 1 teaspoon kosher salt divided
• 1 teaspoon juice of lemon fresh
• 4 servings lemon wedges 
• 1 teaspoon lemon zest shredded finely
• 0.3 cup mayonnaise 
• 2 tbsp olive oil divided
• 4 fillet bass fillets with skin ( 2 lbs. total), halved and skin scored

Equipment

• bowl
• paper towels
• wire rack
• grill
• tongs

Directions

1. Prepare a charcoal or gas grill for medium heat (350 to 450; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Set a cooling rack over half of cooking grate. In a small bowl, mix potatoes and 1 tbsp. oil.
2. Spread potatoes on rack and grill until browned, turning occasionally, about 10 minutes.
3. While potatoes cook, make sauce and cook fish. For sauce, in a small bowl, mix capers, lemon juice, zest, and mayonnaise. Set aside.
4. Rub fish on both sides with remaining 1 tbsp. oil and sprinkle with 1/2 tsp. salt. Using a wad of oiled paper towels and tongs, oil clear portion of cooking grate.
5. Lay fish on grate and cook, turning once, until grill marks appear and fish is opaque, about 5 minutes total.
6. Transfer potatoes and fish to a platter.
7. Sprinkle potatoes with remaining 1/2 tsp. salt and the parsley.
8. Serve with caper mayonnaise and lemon wedges for fish.