Careme

Ingredients

• Fresh Rockfish Fillet (Wild Caught Fresh) 12–14 oz total $5.99/lb (sale)
• Organic russet potatoes 12 oz $2.29/lb
• Broccoli crown 1 large crown (about 10–12 oz florets) $2.99/lb
• Simple Truth Organic® Whole White Mushrooms (or sliced) 8 oz, sliced $3.99/8 oz or $5/16 oz
• Organic Jumbo yellow onion 1/2 small, thin-sliced $2.19/lb
• Simple Truth Organic® Garlic bulbs 2 cloves, minced $2.79/3 ct
• Lime 1 (zest + juice)
• Chili flakes (or chili powder) 1/2 tsp (to taste)
• Smoked paprika (optional) 1/2 tsp
• Olive oil 2–3 Tbsp
• Butter (optional) 1 Tbsp
• Salt & black pepper to taste

Instructions

1. Prep: Cut potatoes into 1-inch chunks. Cut broccoli into bite-size florets; thin-slice stems. Slice mushrooms and onion; mince garlic. Zest and juice the lime.
2. Boil potatoes (stove): Add potatoes to a small pot, cover with salted water. Simmer until tender, 10–12 minutes. Drain and keep warm.
3. Char the broccoli: Heat a large skillet (or grill pan) over high. Add 1 Tbsp olive oil and broccoli with a pinch of salt. Cook, tossing occasionally, until deeply browned in spots and crisp-tender, 4–6 minutes. Transfer to a bowl.
4. Sauté mushrooms + onion: In the same skillet over medium-high, add 1 Tbsp olive oil (and optional butter). Add onion; cook 2 minutes. Add mushrooms and a pinch of salt; cook until browned and their liquid evaporates, 5–7 minutes. Stir in garlic, chili flakes, and optional smoked paprika for 30 seconds. Squeeze in half the lime juice; taste and adjust salt/pepper. Fold in charred broccoli and keep warm off heat.
5. Sear the rockfish: Pat fish dry; season with salt, pepper, and lime zest. Wipe skillet, then heat 1 Tbsp olive oil over medium-high. Sear fish until browned and just cooked through, about 2–3 minutes per side (depending on thickness). Finish with remaining lime juice.
6. Serve: Pile potatoes on plates, spoon warm broccoli-mushroom mixture over (it’s your “warm salsa”), and top with the seared rockfish.