Rosemary Grilled Orange Roughy With Italian Mashed Potatoes

Rosemary Grilled Orange Roughy With 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


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.

  • Prep Time:
  • Cook Time:

  • 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)

Nutritional Information

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