Rosemary Grilled Orange Roughy With Italian Mashed Potatoes

Serve rosemary-brushed grilled orange roughy with a side of Italian mashed potatoes.

Yield: Makes 4 servings (serving size: 1 fillet, about 1 cup potatoes)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 408
  • Fat: 12g
  • Saturated fat: 2g
  • Monounsaturated fat: 8g
  • Polyunsaturated fat: 1g
  • Protein: 32g
  • Carbohydrate: 43g
  • Fiber: 4g
  • Cholesterol: 102mg
  • Iron: 2mg
  • Sodium: 413mg
  • Calcium: 34mg

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

Preparation

  1. 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. 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. 3. Preheat grill or grill pan.
  4. 4. Brush fillets with remaining 2 teaspoons olive oil; rub evenly on all sides with salt mixture.
  5. 5. Grill 2 minutes per side or until fish flakes easily with a fork. Serve immediately with lemon wedges and potatoes.
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