1 Review

This is a wonderful way to prepare fish. The recipe was reduced to 2 servings. Mahi Mahi was used and the fillets may have been a little thicker as it took more than 5 to 6 minutes to cook through. A large russet potato was scrubbed and sliced then coated with olive oil and sprinkled with salt and pepper. The potatoes were not precooked prior to going on the grill and they turned out crispy on the outside and tender inside. Also, I used a large tomato and had plenty of the topping for the 2 fillets. Made for Aussie Swap.

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PaulaG June 17, 2013
Barbecued Fish With Crisp Potatoes