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Grilled Fish with Sweet Potato Mash

Grilled white fish fillets served over a creamy sweet potato mash finished with olive oil and parsley.

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

  1. Season fish fillets with olive oil, lemon juice, black pepper, and a pinch of sea salt (if using).
  2. Grill fish on a grill pan or outdoor grill for 3–4 minutes per side until cooked through.
  3. Meanwhile, boil cubed sweet potatoes in a pot until tender (about 12–15 minutes).
  4. Drain sweet potatoes, mash with almond milk and olive oil (or butter) until creamy.
  5. Serve grilled fish over a bed of sweet potato mash and garnish with fresh parsley.