Serve rosemary-brushed grilled orange roughy with a side of Italian mashed potatoes.
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
How to Make It
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.
Combine remaining salt, lemon zest, and rosemary in a small bowl; grind together with the back of a spoon until very well combined.
Preheat grill or grill pan.
Brush fillets with remaining 2 teaspoons olive oil; rub evenly on all sides with salt mixture.
Grill 2 minutes per side or until fish flakes easily with a fork. Serve immediately with lemon wedges and potatoes.
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