Serves 4 (serving size: 1 fillet and about 1/2 cup potatoes)
Photo: Caitlin Bensel
1/4 cup extra-virgin olive oil, divided
4 (6-oz.) mahi-mahi fillets, skinned
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper
8 medium red potatoes, cut into wedges (about 1 lb.)
2 tablespoons water
1/2 cup chopped green onions
1/2 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons fresh lemon juice
Est. added sugars g
How to Make It
Heat a grill pan over medium-high. Coat pan with cooking spray. Drizzle 1 1/2 teaspoons oil over fish; sprinkle evenly with 1/2 teaspoon salt and pepper. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork.
Place potatoes in a microwave-safe bowl with 2 tablespoons water; cover and microwave at HIGH 2 minutes or until crisp-tender. Combine potatoes, 1 1/2 teaspoons oil, and remaining 1/4 teaspoon salt in a bowl; toss. Add potatoes to grill pan; cook 5 minutes on each side or until tender and grill marks appear. Place potatoes in a bowl.
Place remaining 3 tablespoons oil, green onions, parsley, and juice in a mini food processor; process until smooth. Add half of parsley mixture to potatoes; toss. Spoon remaining parsley mixture over fish.