Pan-Seared Rockfish with Lemon-Garlic Sauce, Roasted Beets & Cabbage-Apple Slaw
Pacific rockfish gets a quick sear and lemon-garlic pan sauce, paired with roasted beets and a crunchy cabbage-apple slaw—very March-in-WA friendly (beets, cabbage, apples).
Back to full listIngredients
- Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 lb $6.99 (sale) per lb
- Loose Red Beets 1 lb $2.89 per lb
- Green Cabbage 1 lb (use ~1/2 lb) $1.49 per lb
- Kroger® Granny Smith Apples – 3 Pound Bag 1 apple $3.99
- Pompeii® Lemon Juice 2 tbsp (from bottle) $2.50 per bottle
- Garlic 2 cloves (from 1 head) $1.50 each
- Jumbo Red Onions 1/4 lb (about 1/4 onion) $2.49 per lb
Instructions
- Heat oven to 425°F. Cut beets into 3/4-inch wedges (peel optional). Roast with oil, salt, pepper 25–30 min, tossing halfway.
- Make slaw: shred ~1/2 lb cabbage; julienne 1 apple; thinly slice 1/4 red onion. Dress with 1 tbsp lemon juice + 1 tbsp oil + salt/pepper (optional pantry: spoon of mayo/yogurt).
- Pat fish dry; season. Sear in hot skillet with oil: 2–3 min first side, 1–3 min second side until flaky; remove.
- Pan sauce: reduce heat to medium; add minced garlic 20–30 sec. Add 1 tbsp lemon juice + 2–3 tbsp water; scrape browned bits. Finish with 1 tbsp butter or olive oil (pantry).
- Serve fish with sauce, roasted beets, and slaw.
Cook time: 35 minutes
Estimated cost: $14–20
Health notes: ~650–850 kcal per serving. Lean protein; lots of fiber from beets + cabbage. Use less oil for a lighter plate.
Drink pairing: Keep it bright: crisp whites or sparkling wine handle lemon and earthy beets nicely.