Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  12 ounces $9.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $1.25
• Fresh Red Tomato

  1 medium, finely diced $2.49
• Jumbo Sweet Onions

  1/4 cup finely diced $2.29
• Parsley

  1/3 cup chopped $1.89
• Fresh Organic Lime - Each

  1 lime, zested and juiced $1.50
• Garlic

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

  3 tablespoons, divided
• Red wine vinegar

  1 tablespoon
• Smoked paprika

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon, or to taste
• Kosher salt and black pepper

  to taste

Instructions

1. Heat a grill to medium-high and oil the grates well; shuck the corn, finely dice the tomato and sweet onion, chop the parsley, zest and juice the lime, and mince the garlic.
2. Make the pebre by stirring together the tomato, sweet onion, parsley, garlic, lime juice, red wine vinegar, 1 tablespoon olive oil, crushed red pepper, a pinch of salt, and black pepper; let it sit while everything grills.
3. Pat the rockfish very dry, check for pin bones, and rub with 1 tablespoon olive oil, lime zest, smoked paprika, cumin, salt, and pepper.
4. Rub the corn with the remaining 1 tablespoon olive oil and a pinch of salt, then grill for 10 to 12 minutes, turning every few minutes, until charred in spots and tender.
5. Grill the rockfish in a grill basket or on well-oiled foil over direct heat for 3 to 4 minutes per side, depending on thickness, until it flakes easily and reaches 145°F.
6. Transfer the fish to a plate and rest for 3 minutes; cut the corn from the cobs or serve whole, then spoon any accumulated pebre juices over the fish.
7. Plate the grilled rockfish with the smoky corn alongside and a generous spoonful of tomato-parsley pebre over the top.