Careme

Ingredients

• Pacific Cod Fillet

  12 ounces $14.99
• Organic Zucchini Squash

  12 ounces (about 2 medium) $2.77
• Organic Heirloom Tomatoes

  12 ounces (about 2 medium) $4.43
• Red Bell Peppers

  1 medium $3.99
• Sweet Onion

  1/2 medium $1.79
• Organic Garlic, 3 CT

  2 cloves $2.89
• Organic Lemons

  1 lemon $1.29
• Italian Parsley Bunch

  1/4 cup chopped $1.49
• Refined avocado oil

  3 tablespoons plus 2 teaspoons
• Red wine vinegar

  1 tablespoon
• Smoked paprika

  1 teaspoon
• Kosher salt

  1 teaspoon
• Black pepper

  1/2 teaspoon

Instructions

1. Before heating the grill, dice 1/2 medium sweet onion and 1 medium red bell pepper and combine them in a bowl; dice 12 ounces heirloom tomatoes, mince 2 garlic cloves, chop 1/4 cup Italian parsley, and zest and halve 1 lemon. Slice 12 ounces zucchini lengthwise into 1/2-inch planks. Pat 12 ounces Pacific cod dry, cover it, and return it to the refrigerator.
2. Preheat the grill to medium-high, about 425°F, for 10 minutes. Keep a medium cast-iron skillet off the heat while the grill preheats.
3. Add 1 tablespoon refined avocado oil and the prepared mixture of 1/2 medium sweet onion and 1 medium red bell pepper to the unheated skillet. Set the skillet on the grill and cook for 5 minutes once the vegetables begin sizzling. Stir in the prepared 12 ounces heirloom tomatoes, 2 minced garlic cloves, 1 teaspoon smoked paprika, and 1/2 teaspoon kosher salt; cook for 7 minutes. Stir in 1 tablespoon red wine vinegar, remove the skillet from the grill, and cover it to keep warm.
4. Coat the prepared 12 ounces Pacific cod with 1 tablespoon refined avocado oil, the zest from 1 lemon, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Coat the prepared 12 ounces zucchini with 1 tablespoon refined avocado oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
5. Scrape the hot grill grates clean. Using long tongs and a folded paper towel, carefully wipe the grates with 2 teaspoons refined avocado oil. Place the seasoned 12 ounces cod and 12 ounces zucchini on the oiled grates; grill undisturbed for 3 to 4 minutes per side, turning carefully with a wide fish spatula, until the zucchini is charred and the cod reaches 145°F. Rest the cod for 3 minutes.
6. Divide the warm piperade between 2 plates and arrange the grilled portions alongside it. Squeeze the juice from 1 lemon over the plates, scatter with 1/4 cup chopped Italian parsley, and serve.