Careme

Ingredients

• Fresh Wild Pacific Rockfish Fillet

  1 lb $8.99
• Green Asparagus

  12 oz, trimmed $4.49
• Signature SELECT/FARMS Mini Baby Gold Potatoes

  12 oz, halved $3.99
• Green Onions

  3, trimmed $0.99
• Cilantro

  1/2 bunch, leaves and tender stems $1.29
• Lime

  1, zested and juiced $0.69
• Garlic

  2 cloves $0.79
• Green Jalapeno Peppers

  1 small, seeded for less heat $0.75
• Olive oil

  3 tablespoons, divided
• Ground cumin

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Mayonnaise or plain Greek yogurt

  3 tablespoons
• White vinegar

  1 teaspoon
• Kosher salt and black pepper

  to taste

Instructions

1. Heat the oven to 425°F. Halve the potatoes, trim the asparagus, thinly slice the green onions, mince 1 garlic clove, and pat the rockfish dry with paper towels.
2. Toss the potatoes on a rimmed sheet pan with 1 tablespoon olive oil, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, salt, and pepper. Roast for 18 minutes, cut sides down, until beginning to brown.
3. While the potatoes roast, make the ají verde-style sauce: blend or finely chop together the cilantro, jalapeno, remaining garlic clove, lime zest, lime juice, mayonnaise or yogurt, vinegar, 1 tablespoon olive oil, a pinch of cumin, salt, and pepper until spoonable; loosen with a teaspoon of water if needed.
4. Season the rockfish with salt, pepper, the remaining cumin and smoked paprika, and 1 tablespoon olive oil. Toss the asparagus with a pinch of salt and pepper.
5. Remove the pan from the oven, flip the potatoes, and add the asparagus in an even layer. Place the rockfish fillet on top or alongside the vegetables, tucking thinner tail ends under for even cooking.
6. Roast for 10 to 12 minutes, until the rockfish flakes easily and reaches 145°F in the thickest part, and the asparagus is crisp-tender.
7. Plate the roasted potatoes and asparagus, set the rockfish on top, spoon over the cilantro-lime sauce, and finish with sliced green onions and any extra lime juice.