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In lightly salted boiling water, cook the potatoes for about 3-6 minutes, until just soft. Remove from the heat, drain and then rinse with cold water until completely cooled. Drain again and cut the potatoes into halves.
Transfer the potatoes to a bowl and toss in half of the olive oil, chopped rosemary and season to taste.
Pre-heat your favourite George Foreman Grill to maximum. Once up to temperature, place your potatoes onto the grill and cook for 3-4 minutes, or until they begin to crisp with defined char lines Remove from the grill and set aside.
Brush the remaining olive oil on your fish and season with salt and pepper. Grill for 6-12 minutes until cooked through and the flesh starts to flake.
Remove from the grill and serve with the potatoes, tomato, shallot, lemon and basil leaves for a wonderfully tasty and healthy dinner.