Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  12 oz $6.99
• Fresh Roma Tomato

  3 medium, diced $1.49
• Zucchini

  1 medium, sliced lengthwise into planks $1.29
• Private Selection® Walla Walla Sweet Onions

  1/2 small onion, thinly sliced $3.99
• Fresh Organic Lemon

  1 lemon, zested and juiced $1.29
• Private Selection® Italian Spaghetti

  6 oz $1.67
• North Shore Potted Living Basil

  1/4 cup torn leaves $4.79
• Olive oil

  2 tablespoons, divided
• Red wine vinegar

  1 tablespoon
• Dried oregano

  1/2 teaspoon
• Red pepper flakes

  pinch
• Kosher salt and black pepper

  to taste

Instructions

1. Heat a grill or grill pan to medium-high and bring a pot of salted water to a boil; dice the Roma tomatoes, thinly slice the Walla Walla onion, slice the zucchini into planks, zest and juice the lemon, and tear the basil.
2. Make the Sicilian tomato relish by combining the diced tomatoes, sliced onion, lemon zest, half the lemon juice, red wine vinegar, 1 tablespoon olive oil, oregano, red pepper flakes, a pinch of salt, and black pepper; let it sit while you cook.
3. Pat the rockfish dry, check for pin bones, then rub it with 1/2 tablespoon olive oil, the remaining lemon juice, salt, and pepper; brush the zucchini with the remaining 1/2 tablespoon olive oil and season with salt and pepper.
4. Cook the spaghetti until al dente, then reserve 1/4 cup pasta water and drain; toss the spaghetti with a spoonful of the tomato relish juices and a splash of pasta water to lightly coat.
5. Grill the zucchini for 2–3 minutes per side until tender and charred, then chop it into bite-size pieces and fold it into the tomato relish with most of the basil.
6. Grill the rockfish skin-side down if skin-on, or on a well-oiled grill surface if skinless, for 3–4 minutes per side, turning carefully, until just opaque and flakes easily.
7. Plate the lemony spaghetti, top with the grilled rockfish, spoon the tomato-zucchini relish over everything, and finish with the remaining basil and an extra grind of black pepper.