Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught 1 lb $9.99
• Kroger® Baby Spinach Bag Salad (use plain spinach leaves) 10 oz $2.49
• Kroger® Whole White Mushrooms 8 oz $2.79
• Yukon Gold Potatoes 1 lb $1.49
• Mint 1 small bunch $1.29
• Garlic 2 cloves (from 1 head) $1.50
• Green Onions 2 green onions $1.50

Instructions

1. Prep the potatoes: Cut 1 lb Yukon gold potatoes into 1/2-inch chunks. Rinse and drain. Microwave with a splash of water, covered, 5–7 minutes until just tender (or simmer 10 minutes). Drain well and let steam-dry.
2. Make the mint relish: Finely chop 2 green onions and 1/4 cup mint leaves. Mince 1 garlic clove. Stir together with 2 Tbsp olive oil, 1 Tbsp lemon juice (pantry or bottled), and a pinch of salt. Set aside.
3. Sear the potatoes (stovetop): Heat a large skillet over medium-high with 1 Tbsp oil. Add the par-cooked potatoes, season with 1/2 tsp salt and 1/4 tsp pepper, and cook 8–10 minutes, tossing occasionally, until browned and crisp in spots. Move potatoes to one side of the skillet (or transfer to a plate).
4. Sauté mushrooms + spinach: Slice 8 oz mushrooms. Add 1 Tbsp oil to the open side of the skillet, add mushrooms, and cook 4–5 minutes until browned. Add 10 oz spinach and 1 minced garlic clove; season with a pinch of salt and toss 1–2 minutes until wilted. Combine with the potatoes and keep warm.
5. Sear the rockfish: Pat 1 lb rockfish dry. Season with 3/4 tsp salt and 1/2 tsp pepper. In a second skillet (or wipe out the first), heat 1 Tbsp oil over medium-high. Sear fish 3–4 minutes per side (depending on thickness) until flaky and just cooked through.
6. Serve: Spoon the warm potato–mushroom–spinach mix onto plates, top with rockfish, and finish with the mint relish (use 1–2 Tbsp per portion, to taste).