Careme

Ingredients

• Fresh wild Pacific rockfish fillet 1 lb $6.99/lb
• Green cabbage 1/2 small head, about 4 cups thinly sliced $3.38
• Signature SELECT/FARMS Living Butter Lettuce 1 head, leaves separated $2.99
• Signature SELECT/FARMS Mini Baby Gold Potatoes 12 oz $2.99
• Organic green onions 2, thinly sliced $1.99
• Cal-Organic Farms Organic Cilantro 2 tbsp chopped $2.49
• Organic lime or pantry lime juice 2 tbsp pantry
• Organic red bell pepper 1/2 pepper, thinly sliced $2.49
• Organic cucumber 1/2, diced small $1.99
• Organic red Roma tomato 1, diced $1.00
• O Organics Fresh Garlic Bulbs 3 Count 2 cloves, minced $2.49
• Pantry olive oil 2 tbsp pantry
• Pantry chili powder 1 tsp pantry
• Pantry ground cumin 1/2 tsp pantry
• Pantry salt to taste pantry
• Pantry black pepper to taste pantry

Instructions

1. Prep 12 oz Signature SELECT/FARMS Mini Baby Gold Potatoes ($2.99) by halving them. Toss with 1 tbsp olive oil, 1/2 tsp salt, and black pepper. Slice 1/2 small head Green Cabbage ($3.38) into thin shreds, dice 1/2 Organic Cucumber ($1.99), dice 1 Organic Red Roma Tomato ($1.00), thinly slice 1/2 Organic Red Bell Pepper ($2.49), slice 2 Organic Green Onions ($1.99), chop 2 tbsp Cal-Organic Farms Organic Cilantro ($2.49), and mince 2 cloves O Organics Fresh Garlic ($2.49). Separate leaves from 1 head Signature SELECT/FARMS Living Butter Lettuce ($2.99).
2. Heat the oven to 425°F. Roast the 12 oz halved potatoes on a sheet pan for 22 to 28 minutes until browned and tender, turning once.
3. In a medium bowl, combine 4 cups sliced Green Cabbage, the diced 1/2 cucumber, diced 1 tomato, sliced 1/2 red bell pepper, sliced green onions, and chopped cilantro. Toss with 2 tbsp lime juice, 1 tbsp olive oil, 1 minced garlic clove, 1/2 tsp salt, and a few grinds of pepper. Let the slaw sit while the fish cooks.
4. Pat dry 1 lb Fresh Wild Pacific Rockfish Fillet ($6.99/lb). Cut into 4 large strips. Season with 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp salt, black pepper, and the remaining 1 minced garlic clove.
5. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook the seasoned 1 lb rockfish for 2 to 3 minutes per side, depending on thickness, until just opaque and lightly browned. Break into large chunks.
6. Arrange the warm butter lettuce leaves on plates. Fill with the chili-cumin rockfish and spoon over the cabbage slaw. Serve the roasted potatoes on the side.
7. For wine, pour a crisp Sauvignon Blanc or a dry Rosé. Both work beautifully with the lime, herbs, and mild white fish.