Mahi Mahi with Parsley Potatoes
1/4 c. extra-virgin olive oil, divided
4 mahi-mahi fillets, skinned
3/4 tsp. kosher salt, divided
1/2 tsp. black pepper
8 medium red potatoes, cut into wedges
2 tbsp. water
1/2 c. chopped green onions
1/2 c. chopped fresh flat-leaf parsley
1 1/2 tbsp. fresh lemon juice
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.