Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  12 oz $6.99
• Zucchini

  12 oz (about 2 small) $1.29
• Jumbo Red Onions

  1/4 small onion $1.19
• Fresh Roma Tomato

  8 oz (about 2 medium) $1.49
• Fresh Organic Lemon - Each

  1 $1.29
• Parsley

  1/4 cup chopped $1.29
• Garlic

  1 clove, minced
• Capers

  1 tablespoon, drained
• Golden raisins

  2 tablespoons
• Red wine vinegar

  1 tablespoon
• Honey

  1 teaspoon
• Extra-virgin olive oil

  3 tablespoons, divided
• Dried oregano

  1/2 teaspoon
• Red pepper flakes

  1/4 teaspoon, or to taste
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Preheat a clean grill to medium-high, about 425°F. Cut the zucchini lengthwise into 1/3-inch planks, finely dice the red onion and tomatoes, chop the parsley, mince the garlic, and zest and halve the lemon.
2. Combine the raisins, capers, red wine vinegar, honey, garlic, red pepper flakes, 1 tablespoon olive oil, and 1 tablespoon warm water; let the agrodolce stand for 10 minutes while you grill.
3. Pat the rockfish dry and check for pin bones. Rub it with 1 tablespoon olive oil, the oregano, lemon zest, 1/2 teaspoon salt, and black pepper.
4. Toss the zucchini with the remaining tablespoon of olive oil and 1/4 teaspoon salt. Grill until marked and just tender, 3 to 4 minutes per side; transfer it to a platter.
5. Oil the grill grates well. Grill the rockfish skin-side down, if applicable, with the lid closed for 4 to 5 minutes; carefully turn and cook for 2 to 3 minutes more, until opaque and the center reaches 145°F.
6. Stir the tomatoes, red onion, parsley, and 1 tablespoon lemon juice into the agrodolce; taste and adjust with additional lemon juice or salt, then let the fish rest for 3 minutes.
7. Plate the grilled zucchini and rockfish, spoon the tomato-caper agrodolce over both, and serve with the remaining lemon wedges.