Serves 4 (serving size: 1 fillet and about 1/2 cup potatoes)
Mahi-mahi is the rib-eye steak of the sea: dense and firm, it holds up beautifully on the grill (it’s also ideal for fish tacos). Look for fish caught off the U.S. Atlantic coast for the most sustainable option. If you can’t find it, tilapia or swordfish would also work. If you have time to fire up the grill instead of using a grill pan, skewer the potatoes before cooking so they are easier to flip. You can also skip the microwave and use refrigerated red potato wedges (such as Simply Potatoes) instead of fresh.
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.