Careme

Ingredients

• Rockfish fillet

  12 oz, cut into 2 portions $9.99
• Fresh sweet corn on the cob

  2 ears, kernels cut from cobs $1.25
• Private Selection® Petite Medley Snacking Tomatoes

  10 oz, halved $2.99
• Cucumber

  1 small, diced $0.99
• Jumbo red onion

  1/4 cup finely diced $2.29
• Simple Truth Organic® Baby Dill

  2 tablespoons chopped $2.79
• Kroger® Fresh Lemons Bag

  1 lemon, half sliced and half juiced $4.99
• Garlic

  1 clove, finely grated or minced $0.79
• Olive oil

  3 tablespoons, divided
• Unsalted butter

  1 tablespoon, cut into small pieces
• Dijon mustard

  1 teaspoon
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/2 teaspoon, divided

Instructions

1. The night before, make the side: cut the corn kernels from the cobs, halve the tomatoes, dice the cucumber, finely dice the red onion, and chop the dill. Toss them in a lidded container with 2 tablespoons olive oil, the lemon juice, Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; refrigerate overnight and pack in a cooler.
2. Before leaving for the park, pat the rockfish dry and keep it cold in a sealed container over ice. Pack lemon slices, minced garlic, butter pieces, remaining olive oil, salt, pepper, and two large sheets of heavy-duty foil or doubled regular foil.
3. At the park, light the charcoal and let it burn until the coals are mostly ashed over, then arrange for medium heat; you should be able to hold your hand a few inches above the grate for about 4 seconds.
4. Lay out the foil sheets and lightly oil the centers. Place one rockfish portion on each sheet, season with the remaining salt and pepper, rub with the garlic, top with lemon slices and butter pieces, and drizzle each with a little olive oil.
5. Fold each packet tightly by bringing the long sides together and crimping, then folding the short ends upward so the juices stay inside. Place packets seam-side up on the grill, cover if possible, and cook for 10 to 12 minutes, until the fish flakes easily and reaches 145°F.
6. Carefully open one packet away from your face to avoid steam; if the fish needs more time, reseal and grill 2 to 3 minutes longer. Stir the chilled corn tomato salad and taste for seasoning.
7. Plate each foil packet fish portion with its lemony juices spooned over the top, add a generous scoop of the cold corn tomato salad alongside, and finish with extra dill if you have it.