Sicilian Grilled Rockfish

A bright Sicilian-inspired grill dinner pairing flaky Pacific rockfish with smoky zucchini, tender potatoes, and a punchy tomato-caper agrodolce.

This recipe may need another look before cooking.

It scored 7/10, below our 8/10 retry mark.

Preheat a covered grill to medium-high, about 425°F. Halve the potatoes, slice the zucchini lengthwise into 1/2-inch planks, dice the tomato and onion, mince the garlic, chop the parsley, and zest and juice the lemon.
Place the potatoes on a large sheet of foil. Toss with 1 tablespoon olive oil, half the oregano, 1/4 teaspoon salt, and a splash of water; seal into a packet and grill, covered, for 20–25 minutes, turning once, until tender.
Meanwhile, combine the tomato, onion, garlic, capers, raisins, vinegar, half the parsley, 1 tablespoon olive oil, 1 tablespoon lemon juice, and a pinch each of salt and pepper. Set aside so the agrodolce flavors mingle.
Pat the rockfish dry. Rub the fish and zucchini with the remaining 1 tablespoon olive oil, lemon zest, remaining oregano, 1/2 teaspoon salt, and black pepper.
Grill the zucchini for 3–4 minutes per side until tender and well marked. During its final few minutes, place the rockfish on clean, well-oiled grates and grill for 3–4 minutes per side, turning carefully, until opaque and it reaches 145°F at the thickest point.
Open the potato packet carefully, allowing the steam to escape. Toss the potatoes with the remaining parsley and an extra squeeze of lemon, then let the fish rest for 2 minutes.
Divide the potatoes and grilled zucchini between two plates, add the rockfish, and spoon the colorful tomato-caper agrodolce over the fish before serving.

Total time: 45 minutes

Estimated cost: $12–$15 for 2 servings

Health notes: About 570 calories per serving, with roughly 35–40 grams of protein plus fiber-rich potatoes and summer vegetables.

Drink pairing: A chilled Vermentino complements the lemony fish and briny capers without overpowering the vegetables.

Careme