Rosemary Grilled Orange Roughy With Italian Mashed Potatoes

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.