Grilled Fish with Potatoes and Yogurt Salad

FAGE
Try this delicious grilled fish with potatoes and yogurt salad. This recipe makes an exquisite combination of flavors. Give it a try!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 pound FAGE® Total 0% greek style yogurt
  • 1.65 pounds potato
  • 1 red onion, chopped
  • 1 teaspoon lime juice
  • 1/2 handfuls parsley, chopped
  • 1/2 handfuls fresh chives, chopped
  • 1 bag spinach
  • 1 clove garlic
  • 1 cup olive oil
  • 4 fish fillets
  • salt, and pepper to taste
Preparation
1h
0 mins
Low
  • For the potato salad: Cook the potatoes in salted water until tender and drain. Lightly mash the potatoes with a fork, mix with the onion, FAGE® Total 0% Greek Yogurt, lemon juice, parsley, and chives. Season with salt and pepper to taste.
  • Mash half of the spinach and mix it with the potatoes.
  • Keep warm.
  • For the green dressing: Place the remaining spinach in a food processor, add the garlic and puree.
  • Slowly pour 3.4 oz of olive oil to make the dressing.
  • For the fish: Preheat the grill to the highest setting.
  • Place the fish fillets on a baking tray skin side up, season with a little salt.
  • Drizzle olive oil and leave on the grill until the fillets are golden.
  • Place each fish fillet on a plate with a large spoonful of potato salad. Drizzle the green oil around and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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