Grilled Fish with Potatoes and Yoghurt Salad

Name: Grilled Fish with Potatoes and Yoghurt Salad
Prep time: 60 min
Cook time: 60 min
Yield: 4
Cuisine: Internacional
Ingredients: 1 pound Yoghurt Greek Style FAGE® Total 0%; 1.65 pounds potato; 1 red onion, chopped; 1 teaspoon lemon juice; 1/2 fists parsley, chopped; 1/2 fists fresh scallion, chopped; 1 bag baby spinach; 1 clove garlic; 1 cup olive oil; 4 Fish fillets; salt, and pepper to taste

Low

2 comments

FAGE

	43
Favorites

Collections

Glider

Super List

Upload a picture

To print

Try this delicious grilled fish with potato and yoghurt salad. This recipe makes an exquisite combination of flavors. Try it!

Learn more about FAGE

Ingredients

4 portions

Select all ingredients

Preparation

For the potato salad: Cook the potatoes in salted water until they are tender and drain. Slightly pound the potatoes with a fork, mix with the onion, Greek Style Yoghurt FAGE® Total 0%, lemon juice, parsley and green onion. Season with salt and pepper to taste.

Grind half of the spinach and mix with the potatoes.

Keeping warm.

For the green dressing: Place the remaining spinach in a food processor, add the garlic and the puree.

Slowly pour 3.4 oz of olive oil to form the dressing.

For the fish: Heat the grill to the highest point.

Place the fish fillets on a baking sheet with the skin side up, season with a little salt.

Spray olive oil and leave on the grill until the fillets are golden brown.

Place each fish fillet on a plate with a large spoonful of potato salad. Spray the green oil around and serve.