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

Kathryn Conrad


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

408 calories; fat 12g; saturated fat 2g; mono fat 8g; poly fat 1g; protein 32g; carbohydrates 43g; fiber 4g; cholesterol 102mg; iron 2mg; sodium 413mg; calcium 34mg.