Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 12–14 oz (2 portions) $5.99 sale (was $9.99) per lb
• Del Monte® Red Grapefruit in Extra Light Syrup (or Del Monte No Sugar Added) 1 cup grapefruit segments, drained $11.99 (52 oz) or $10.99 (52 oz)
• Organic Cucumber 1/2 cucumber, small dice $1.49 each
• Organic Jumbo Red Onion (or sweet onion) 2 tbsp finely diced $2.49/lb
• Kroger® Fresh Trimmed Green Beans Bag 12 oz $4.49 (12 oz)
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs 3-ct) 1 clove, minced $6.99/lb or $2.79 (3 ct)
• Pantry: olive oil 2 tbsp, divided
• Pantry: vinegar (rice or cider) 1 1/2 tsp
• Pantry: honey or sugar (optional) 1/2 tsp (only if grapefruit is very tart)
• Pantry: salt & black pepper to taste
• Pantry: paprika or chili flakes (optional) pinch

Instructions

1. Make grapefruit-cucumber salsa: In a bowl, combine drained grapefruit segments, cucumber, red onion, 1 tsp olive oil, vinegar, a pinch of salt, and black pepper. Add a tiny touch of honey/sugar only if needed. Set aside.
2. Cook green beans (stove): Heat 1 tbsp olive oil in a skillet over medium-high. Add green beans and a pinch of salt; cook 4 minutes, stirring occasionally. Add minced garlic and 2 tbsp water, cover 2 minutes to steam-tender. Uncover and cook 1–2 minutes more until crisp-tender. Transfer to a plate.
3. Sear rockfish (stove): Pat fish dry; season with salt, pepper, and optional paprika/chili. Heat 2 tsp olive oil in the skillet over medium-high until shimmering. Sear fish 3–4 minutes (don’t move it), flip, then cook 2–3 minutes more until it flakes easily (145°F internal).
4. Serve: Plate rockfish with green beans and spoon salsa over the fish (or alongside to keep the crust crisp).