Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 lb, cut into 2 portions $6.99 sale (was $9.99)
• Organic Cauliflower 1 lb (1 small head), florets $2.49
• Kroger® Fresh Trimmed Green Beans Bag 8 oz $3.49
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $1.99
• Lemon (optional, not listed) 1 (or use a splash of vinegar if you don’t have lemon)
• Olive oil 2 tbsp
• Butter or olive oil (for mash) 1 tbsp (optional)
• Milk/cream or broth (for mash) 2–4 tbsp as needed
• Salt & black pepper to taste

Instructions

1. Prep: Bring a medium pot of salted water to a boil. Pat rockfish dry; season both sides with salt and pepper. Trim green beans if needed; mince garlic.
2. Cauliflower mash: Boil cauliflower florets 10–12 minutes until very tender. Drain well, then return to pot. Mash with butter/olive oil and a splash of milk/cream/broth until smooth. Season with salt and pepper; cover to keep warm.
3. Green beans (stove): While cauliflower boils, heat 1 tsp olive oil in a skillet over medium-high. Add green beans and a pinch of salt; cook 5–7 minutes, tossing, until blistered-tender. Add a spoonful of water, cover 1 minute to steam, then uncover and set aside.
4. Sear fish (stove): Wipe skillet, heat 2 tsp olive oil over medium-high. Add rockfish and cook 3–4 minutes per side (depending on thickness) until opaque and flaky.
5. Garlic-lemon finish: In the last 30 seconds, add remaining olive oil and garlic to the pan and spoon it over the fish. Squeeze lemon over (or use a tiny splash of vinegar). Taste and adjust seasoning.
6. Serve: Spoon cauliflower mash onto plates, add rockfish, and pile green beans on the side. Drizzle any garlicky pan juices over the fish and mash.