Mahimahi with Garlic-Yogurt Potatoes and Almond-Orange Pesto

1 . Stage

In a medium bowl, stir together paprika, coriander, 1/4 teaspoon salt, and 1 tablespoon olive oil. With paper towels, pat fish dry. Add to marinade; toss to coat. Cover bowl; refrigerate 15 minutes or up to 2 hours.

2 . Stage

Meanwhile, preheat oven to 350 degrees. Spread almonds on a sheet pan and toast in oven about 9 minutes, turning once, until fragrant and golden. Set aside to cool.

3 . Stage

Place garlic and 2 cups cold water in a large saucepan. Bring to a boil over high heat; strain, discarding water. Repeat. Return garlic to pan; add potatoes, 1 tsp. salt, and enough cold water to cover. Bring to a simmer over medium-high heat and cook about 12 minutes, or until potatoes can be easily pierced with a knife. Drain off cooking liquid, reserving 1/2 cup. Return potato mixture to saucepan; add yogurt and 1 tsp. salt. Using a potato masher, mash until creamy, adding 1/4 cup olive oil and reserved cooking water by tablespoonfuls. Whisk until fluffy and smooth (take care not to overwork). Adjust seasoning to taste.

4 . Stage

Preheat grill to high heat. Grill fish about 1 minute per side. Lower heat to medium and grill 3 to 5 minutes per side, or until fish flakes easily with a fork. Alternatively, preheat broiler; position top rack 5 inches from heat. Place fish on foil-lined pan; cook 7 to 10 minutes.

5 . Stage

Meanwhile, in a food processor, grind almonds to a coarse meal. Add orange zest, 2 tablespoons olive oil, and 1/4 teaspoon salt; pulse to combine. If necessary, add a bit more olive oil until a smooth, nearly pesto-like texture is achieved.

6 . Stage

To serve, spoon mashed potatoes onto the centers of 4 dinner plates. Top with grilled fish and a drizzle of almond pesto.