Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  12 oz $6.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch)

  8 oz $1.99
• Private Selection® Walla Walla Sweet Onions

  1/4 cup finely diced $3.99
• Organic Cilantro

  2 tablespoons chopped $1.69
• Fresh Organic Limes - Each

  1 lime $1.29
• Olive oil

  1 1/2 tablespoons
• Smoked paprika

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Preheat a covered grill to medium-high, about 425°F. Husk the corn, pat the rockfish dry, dice the tomato and onion, chop the cilantro, and cut the lime in half.
2. Combine the tomato, Walla Walla onion, cilantro, juice of half the lime, 1 teaspoon olive oil, and 1/4 teaspoon salt; set the salsa aside while you grill.
3. Rub the corn with 1 teaspoon olive oil. Grill it covered for 10–12 minutes, turning every few minutes, until tender and charred in spots.
4. Place the rockfish on a generously oiled sheet of heavy-duty foil. Brush with the remaining oil and season with smoked paprika, black pepper, and the remaining salt.
5. During the corn’s final 8–10 minutes, place the foil with the fish on the grill. Close the lid and cook without flipping until the thickest part reaches 145°F and flakes easily.
6. Let the fish rest for 2 minutes. Cut the kernels from the corn, fold half into the tomato salsa, and reserve the rest as the side vegetable.
7. Plate the grilled rockfish with the charred-corn salsa spooned over it, the remaining corn alongside, and lime wedges for squeezing.