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
• Extra-virgin olive oil

  3 tablespoons
• Red wine vinegar

  1 tablespoon
• Smoked paprika

  1 teaspoon
• Kosher salt

  1 teaspoon
• Black pepper

  1/2 teaspoon

Instructions

1. Preheat a grill to medium-high, about 425°F, for 10 minutes; place a medium cast-iron skillet on one side of the grill to heat.
2. Dice 1/2 medium sweet onion and 1 medium red bell pepper. Add 1 tablespoon extra-virgin olive oil, the diced vegetables, and 1/4 teaspoon kosher salt to the hot skillet; cook for 5 minutes, stirring occasionally. Dice 12 ounces heirloom tomatoes and mince 2 garlic cloves, then add both with 1 teaspoon smoked paprika and 1/4 teaspoon kosher salt; cook for 7 minutes and stir in 1 tablespoon red wine vinegar.
3. Pat 12 ounces Pacific cod dry and rub with 1 tablespoon extra-virgin olive oil. Finely zest 1/2 lemon over the cod, then season it with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
4. Slice 12 ounces zucchini lengthwise into 1/2-inch planks. Coat the zucchini with 1 tablespoon extra-virgin olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
5. Grill the seasoned 12 ounces zucchini for 3 to 4 minutes per side and the seasoned 12 ounces cod for 3 to 4 minutes per side, closing the lid between turns, until the vegetables are charred and the fish reaches 145°F and flakes easily; rest the cod for 3 minutes.
6. Divide the piperade between 2 plates and arrange the grilled portions alongside it. Squeeze 1/2 lemon over everything, scatter with 1/4 cup chopped Italian parsley, and serve.