Rosemary Grilled Orange Roughy With Italian Mashed Potatoes

Ingredients

• 0.1 teaspoon pepper black
• 0.8 teaspoon rosemary fresh chopped
• 4  lemon wedges 
• 0.5 teaspoon lemon zest grated
• 2.5 tablespoons plus 2 teaspoons olive oil extra-virgin divided
• 24 ounce orange roughy fillets 
• 1 teaspoon salt divided
• 2 pounds yukon gold potatoes cubed

Equipment

• bowl
• frying pan
• sauce pan
• grill
• grill pan

Directions

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.
6. Serve immediately with lemon wedges and potatoes.