Always a crowd-pleaser, fish and chips can be easily made on the grill and eaten right from the foil. This version uses piri piri, a spicy combination of chilies introduced to Portuguese cooking via that country’s African colonies. It adds instant heat and a regional twist to marinades and spice rubs with little fuss.
2 tbsp olive oil
4 medium potatoes, cut lengthwise into ¼˝ sticks
3 tbsp soft butter, divided
11/2 lbs fish fillets (I like haddock or trout)
2 green onions, sliced
Zest and juice of 1 lemon
2 tsp piri piri seasoning blend, or 1 tsp dried thyme and ¼ tsp red pepper flakes
Freshly ground pepper and sea salt
1. Lay 6 sheets of heavy-duty aluminum foil (each approximately 14 x 12 inches) on the counter, shiny side down and with shorter sides toward you. Brush foil lightly with olive oil.
2. Arrange a quarter of the potato sticks in an even layer across the middle of four pieces of foil. Season lightly and dot with some of the butter.
3. Divide the fish fillets, and arrange on the other two pieces of foil. Top with green onions, lemon zest and juice, piri piri blend, and salt and pepper, to taste. Dot with remaining butter.
4. Bring the edges of each foil sheet together, and fold to enclose the potatoes and fish in tightly sealed packets.
5. Place the foil packages of potatoes in the centre of a hot grill over indirect heat. Cover grill. Cook for 10 minutes.
6. Add fish foil packages to the grill, and continue grilling for about 10 minutes more, until fish is cooked through and potatoes are just tender. (If you like your potatoes crispy, carefully transfer them from the foil packets to a preheated, lightly oiled basket, and cook over direct heat, shaking them occasionally for these last 10 minutes or until tender and nicely browned.) Be careful opening the packages; escaping steam can burn. Serves 4.