Rosemary Grilled Orange Roughy With Italian Mashed Potatoes

Serve rosemary-brushed grilled orange roughy with a side of Italian mashed potatoes.
Makes 4 servings (serving size: 1 fillet, about 1 cup potatoes)


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2 pounds cubed Yukon gold potatoes
2 1/2 tablespoons, plus 2 teaspoons extra-virgin olive oil, divided
1 teaspoon salt, divided
1/8 teaspoon black pepper
1/2 teaspoon grated lemon zest
3/4 teaspoon chopped fresh rosemary
4 (6-ounce) orange roughy fillets
4 lemon wedges


Prep: 15 Minutes
Cook: 24 Minutes

1. Place potatoes in a large saucepan; cover with water. Bring to a boil, and cook 20 minutes or until very tender; drain. Cool, uncovered, 5 minutes. Return potatoes to pan, adding 2 1/2 tablespoons olive oil, 1/2 teaspoon salt, and pepper; mash to desired consistency. Keep warm.

2. Combine remaining salt, lemon zest, and rosemary in a small bowl; grind together with the back of a spoon until very well combined.

3. Preheat grill or grill pan.

4. Brush fillets with remaining 2 teaspoons olive oil; rub evenly on all sides with salt mixture.

5. Grill 2 minutes per side or until fish flakes easily with a fork. Serve immediately with lemon wedges and potatoes.

Created date

September 2007

Nutritional Information

Calories 408
Fat 12 g
Satfat 2 g
Monofat 8 g
Polyfat 1 g
Protein 32 g
Carbohydrate 43 g
Fiber 4 g
Cholesterol 102 mg
Iron 2 mg
Sodium 413 mg
Calcium 34 mg