Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  12 ounces $6.99
• Zucchini

  1 pound, cut lengthwise into 1/2-inch planks $1.29
• Fresh on-the-vine red tomatoes

  8 ounces, diced $1.99
• Walla Walla sweet onion

  1/4 cup, finely chopped $3.99
• Pearl couscous

  6 ounces $2.49
• Garlic

  2 cloves, minced $0.79
• Golden raisins

  2 tablespoons
• Capers, drained

  1 1/2 tablespoons
• Red wine vinegar

  1 1/2 tablespoons
• Extra-virgin olive oil

  2 1/2 tablespoons, divided
• Dried oregano

  1 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Water or low-sodium chicken broth

  1 1/4 cups
• Kosher salt

  3/4 teaspoon, plus more to taste
• Black pepper

  1/2 teaspoon

Instructions

1. Heat a clean grill to medium-high, about 425°F. Chop the tomatoes and onion, mince the garlic, slice the zucchini, and pat the rockfish dry; use an oiled fish basket, grill tray, or sheet of heavy-duty foil for the delicate fillets.
2. Combine the tomatoes, onion, raisins, capers, vinegar, 1 tablespoon olive oil, half the garlic, 1/2 teaspoon oregano, and the pepper flakes. Season lightly with salt and let the agrodolce relish stand while everything cooks.
3. Bring the water or broth to a boil in a small covered saucepan. Stir in the couscous and a pinch of salt, cover, and simmer over low heat until tender, 10–12 minutes; remove from the heat and keep covered.
4. Toss the zucchini with 1/2 tablespoon olive oil, the remaining garlic and oregano, and a pinch each of salt and pepper. Grill until browned and crisp-tender, 3–4 minutes per side, then transfer to a platter.
5. Brush the rockfish with the remaining 1 tablespoon olive oil and season with the remaining salt and pepper. Grill covered until opaque, easily flaked, and 145°F at the thickest point, about 6–8 minutes depending on thickness; rest for 2 minutes.
6. Fluff the couscous and divide it between two plates. Add the grilled zucchini and rockfish, then spoon the tomato-caper agrodolce generously over the fish and serve.