Hoisin–Ginger Broiled Rockfish with Smashed Yukon Golds & Winter Cabbage–Cucumber Slaw

A fast, restaurant-y weeknight plate: sweet-and-savory hoisin-ginger rockfish under a high-heat broil, plus quick smashed Yukon Golds and a bright, crunchy cabbage–cucumber slaw to cut through the richness. Big WA winter vibes, minimal fuss.

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Ingredients

Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 12 oz (about 2 fillets) $5.99 sale (reg $9.99)
Organic Yukon Gold Potatoes 12 oz (about 3 medium potatoes) $5.49 (3 lb bag)
Organic Green Cabbage 8 oz, thinly sliced (about 3 heaping cups) $2.49/lb
Organic Cucumber 1/2 large cucumber, thinly sliced $1.49 each
Organic Ginger Root 1-inch piece, grated (about 1 tsp) $5.99/lb
Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79 (3 ct)
Neutral oil (canola/avocado) 2–3 tbsp, divided
Butter (optional for potatoes) 1 tbsp
Hoisin sauce 2 tbsp
Soy sauce 1 tbsp
Rice vinegar (or apple cider vinegar) 2 tbsp
Honey or brown sugar 1 tsp
Toasted sesame oil (optional) 1/2 tsp
Mayonnaise (optional for creamier slaw) 1 tbsp
Salt & black pepper to taste
Red pepper flakes (optional) pinch
Sesame seeds (optional) 1 tsp
Lime or lemon (optional) 1/2, for squeezing

Instructions

Prep: Heat oven to 450°F. Set a rack about 6 inches from the broiler. Put a small pot of salted water on to boil.
Prep potatoes: Scrub and cut Yukon Golds into 1-inch chunks. Boil 12–15 minutes until very tender; drain well and let steam-dry in the colander 2 minutes.
Make slaw: In a bowl, toss cabbage + cucumber with rice vinegar, 1 tbsp oil, 1 tsp grated ginger, a pinch of salt, and (optional) 1 tbsp mayo. Add sesame seeds and red pepper flakes if using. Set aside to soften while you cook fish.
Glaze: Stir hoisin, soy sauce, 1 minced garlic clove, honey, and (optional) sesame oil.
Broil rockfish: Line a sheet pan with foil. Rub fish with a little oil and a pinch of salt/pepper. Brush on glaze. Bake 6–8 minutes, then switch to broil 1–3 minutes until glossy and just cooked through (flakes easily). Watch closely—hoisin can burn fast.
Smashed potatoes: Return potatoes to the pot. Add 1 tbsp butter (or 1 tbsp oil), remaining garlic clove, black pepper, and a pinch of salt. Smash roughly with a fork/masher. Add a splash of hot water if needed to loosen.
Serve: Plate smashed potatoes, top with broiled rockfish, and add a generous pile of slaw. Finish with citrus squeeze if you like.

Health notes: ~650–750 calories per serving (depends on oil/butter). Healthiness: Balanced—lean protein + vegetables; moderate carbs/fat. Keep it lighter by using less butter/oil and going heavier on slaw.

Drink pairing: Pairing: A crisp WA Riesling (Columbia Valley) or a light Pilsner.

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