Prepare the grill for steaming setup. With the grill in the off position and cool, replace the right-side grate with the reservoir and fill with water up to the fill line. Place the reversible steam pan onto the water reservoir with the walls of the pan facing up. Preheat the grill with the control knob in the high position for 10 to 15 minutes.
In a small bowl toss the potatoes with the oil.
In another small bowl mix the chili oil ingredients and set aside.
In a small saucepan combine the butter, water, lemon juice, salt, and pepper. Cook over medium heat on the stove until the butter is melted. Add the peas and simmer for 3 to 4 minutes. Transfer the mixture to a blender and blend until smooth. Set aside until ready to serve.
Season the whitefish with salt and pepper.
Brush the cooking grate clean with a stainless steel bristle grill brush
Turn the control knob to the steam setting.
Place the potatoes, cut side down, on the cooking grate, and place the whitefish on the steam pan. Cook, with the lid closed, until the potatoes are tender and the fish is opaque throughout, about 15 minutes. Baste the whitefish with the chili oil.
Remove the whitefish and potatoes from the grill and rest the whitefish at room temperature, indoors, for 5 minutes.
Top the whitefish with the lemon zest and serve with the potatoes and English pea mash.
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