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Rosemary Grilled Orange Roughy With Italian Mashed Potatoes

Prep time 15 mins
Cook time 24 mins
Yield Makes 4 servings (serving size: 1 fillet, about 1 cup potatoes)
Serve rosemary-brushed grilled orange roughy with a side of Italian mashed potatoes.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.