Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 lb $7.99 sale (1 lb)
• Organic Spaghetti Squash 1 small (about 1.5–2 lb) $1.99/lb
• Fresh Tomatillo 8 oz, husked and rinsed $2.99/lb
• Fresh Organic Large Ripe Avocado 1 $3.50 each
• Organic Ginger Root 1 tsp, finely grated (optional but great) $5.99/lb
• Organic Garlic 1 clove $6.99/lb
• Lime (not listed) 1 (2 Tbsp juice)
• Cilantro (not listed) 1/2 cup, chopped
• Olive oil (pantry) 1 1/2 Tbsp, divided
• Ground cumin (pantry) 1/2 tsp
• Salt & pepper (pantry) To taste
• Optional: jalapeño or hot sauce (not listed) To taste

Instructions

1. Prep + heat: Heat oven to 425°F. Heat grill to medium-high (or use a grill pan).
2. Roast the spaghetti squash (oven): Halve 1 small spaghetti squash lengthwise (careful—use a sturdy knife). Scoop out seeds. Rub cut sides with 1 Tbsp olive oil and season with 3/4 tsp kosher salt + pepper. Place cut-side down on a sheet pan. Roast at 425°F until tender, 30–40 minutes (timing depends on size).
3. Make tomatillo–avocado salsa: Rough-chop 8 oz husked/rinsed tomatillos. In a bowl, mash 1 avocado with 2 Tbsp lime juice, 1 minced garlic clove, 1/2 cup chopped cilantro, 1/2 tsp cumin, 1 tsp grated ginger (optional), and salt to taste. Fold in tomatillos. Add jalapeño/hot sauce if you want heat. (If you prefer smoother salsa, blitz everything in a blender.)
4. Prep fish: Pat dry 1 lb rockfish. Cut into 2 portions. Brush with 1/2 Tbsp olive oil and season with 3/4 tsp kosher salt and black pepper.
5. Grill the rockfish: Oil the grates. Grill rockfish 2–4 minutes per side, depending on thickness, until it flakes easily and reaches 130–135°F (it will carry over a bit).
6. Finish squash: When squash is tender, flip over and let cool 2 minutes. Scrape strands with a fork. Taste and add a pinch more salt/pepper if needed.
7. Serve: Mound spaghetti squash on plates, top with grilled rockfish, and spoon tomatillo–avocado salsa over the fish. Add an extra lime wedge if you have it.