Grilled Fish Fillet with Sauce

Step 1

Preheat your grill or grill pan over medium-high heat. Cut the 1.5 lb yellow potatoes into 1-inch chunks and boil in salted water until fork-tender, about 12 minutes. Drain and set aside.

Step 2

In a small bowl, mix 0.5 cup plain yogurt with the juice of half the lemon and a pinch of salt. Set aside as the white sauce.

Step 3

Pat the 4 fish fillets dry and brush both sides with 1 tbsp olive oil. Season generously with salt and pepper.

Step 4

Grill the fish for 3-4 minutes per side, until opaque and flaky, with nice grill marks. Remove from heat and keep warm.

Step 5

In a skillet over medium heat, melt 2 tbsp butter with 2 tbsp olive oil. Add the boiled potatoes and cook, turning occasionally, until golden and crispy, about 8 minutes. Season with salt and pepper.

Step 6

To serve, divide the potatoes among plates, top with a fish fillet, drizzle with the yogurt sauce and a squeeze of lemon. Garnish with chopped parsley and a few drops of olive oil.

Step 7

For extra color, add a sprinkle of paprika or a few drops of hot sauce to the yogurt sauce if you like.