Rosemary Grilled Orange Roughy With Italian Mashed Potatoes

• 2 pounds cubed Yukon gold potatoes
• 2 1/2 tablespoons, plus 2 teaspoons extra-virgin olive oil, divided
• 1 teaspoon salt, divided
• 1/8 teaspoon black pepper
• 1/2 teaspoon grated lemon zest
• 3/4 teaspoon chopped fresh rosemary
• 4 (6-ounce) orange roughy fillets
• 4 lemon wedges

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. Serve immediately with lemon wedges and potatoes.

gold potatoes, extravirgin olive oil, salt, black pepper, lemon zest, fresh rosemary, orange roughy fillets, lemon wedges

Taken from www.myrecipes.com/recipe/rosemary-grilled-orange-roughy-with-italian-mashed-potatoes (may not work)