Careme

Ingredients

• Sablefish Fillet

  12 ounces $14.21
• Bi-color Corn

  2 ears $0.79
• Organic Sungold Cherry Tomatoes

  6 ounces $5.54
• Green Onion

  3 green onions $1.39
• Basil

  2 tablespoons chopped $4.19
• Organic Lemons

  1 medium lemon, for 1/2 teaspoon zest and 1 tablespoon juice $1.29
• Extra-virgin olive oil

  4 teaspoons
• Pure maple syrup

  1 tablespoon
• Low-sodium soy sauce

  2 teaspoons
• Dijon mustard

  1 teaspoon
• Kosher salt

  1 1/4 teaspoons
• Black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F and line a small rimmed sheet pan with parchment. Cut the kernels from 2 ears Bi-color Corn, halve 6 ounces Organic Sungold Cherry Tomatoes, thinly slice 3 Green Onions, chop 2 tablespoons Basil, and zest and juice 1 medium Organic Lemon to yield 1/2 teaspoon zest and 1 tablespoon juice.
2. Pat 12 ounces Sablefish Fillet dry, rub it with 1 teaspoon extra-virgin olive oil, and season it evenly with 1/2 teaspoon kosher salt. Place it skin-side down on the prepared pan.
3. Whisk together 1 tablespoon pure maple syrup, 2 teaspoons low-sodium soy sauce, 1 teaspoon Dijon mustard, 1/2 teaspoon lemon zest, and 1/4 teaspoon black pepper. Spoon the full amount of glaze over the seasoned sablefish.
4. Roast the glazed sablefish for 10 to 14 minutes, until glossy, lightly caramelized, and 145°F at the thickest point. Rest it for 3 minutes.
5. Meanwhile, heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the kernels from 2 ears Bi-color Corn and 3 sliced Green Onions; cook for 4 minutes. Add 6 ounces halved Organic Sungold Cherry Tomatoes and 3/4 teaspoon kosher salt, then cook for 2 minutes until the tomatoes begin to soften.
6. Remove the skillet from the heat and fold in 1 tablespoon lemon juice and 1 tablespoon chopped Basil. Divide the corn mixture between two shallow plates, top with the rested sablefish, and garnish with 1 tablespoon chopped Basil.