FreeThyroid Safe
Grilled Fish with Sweet Potato Mash
Grilled white fish fillets served over a creamy sweet potato mash finished with olive oil and parsley.
Servings
2 plates
Prep
10 min
Cook
15 min
Sweet potatoes mash down into something naturally creamy without needing much butter or cream, which is exactly what happens here — just a splash of almond milk and a little olive oil to loosen them up.
The fish cooks alongside on a hot grill pan, needing only a few minutes a side once it's rubbed with olive oil, lemon juice, and a light seasoning of salt and pepper. Lean white fish and orange-fleshed sweet potatoes are the kind of straightforward, whole-food pairing that tends to fit comfortably into a thyroid-conscious diet.
Ingredients
- 2 fillets white fish (cod, tilapia, or halibut) — skinless
- 1 tablespoon olive oil
- 1 teaspoon lemon juice — freshly squeezed
- 1/4 teaspoon black pepper — to taste
- 1/8 teaspoon sea salt — light, optional
- 2 medium sweet potatoes — peeled and cubed
- 2 tablespoons unsweetened almond milk or low-fat milk
- 1 teaspoon olive oil or butter
- 1 tablespoon fresh parsley — chopped, for garnish
Instructions
- 1Season fish fillets with olive oil, lemon juice, black pepper, and a pinch of sea salt (if using).
- 2Grill fish on a grill pan or outdoor grill for 3–4 minutes per side until cooked through.
- 3Meanwhile, boil cubed sweet potatoes in a pot until tender (about 12–15 minutes).
- 4Drain sweet potatoes, mash with almond milk and olive oil (or butter) until creamy.
- 5Serve grilled fish over a bed of sweet potato mash and garnish with fresh parsley.
Nutrition
270
Calories
22g
Protein
21g
Carbs
10g
Fat
3g
Fiber