Grilled Striped Bass With Plums And Potato-Mushroom Papillotes

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1 pound fingerling potatoes, scrubbed

1/2 pound hen-of-the-woods or oyster mushrooms, thickly sliced lengthwise

1 tablespoon plus 1 teaspoon tamari

1 tablespoon plus 1 teaspoon balsamic vinegar

3 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

Four 6-ounce striped bass fillets, skinned

2 teaspoons chopped rosemary

4 round purple plums, halved and pitted

Watercress sprigs, for garnish

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