Grilled Mahi-Mahi with Lemon-Parsley Potatoes

Ingredients

• Cooking spray
• 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 skins or Idaho 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

How to Make It 

Step 1

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.

Step 2

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.

Step 3

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.

Recipe adapted from Cooking Light.