Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  1 lb $9.99
• Red Cabbage

  8 oz $1.29
• Kroger® Enriched Long Grain White Rice

  1/2 cup dry $1.79
• Private Selection® Walla Walla Sweet Onions

  4 oz $3.99
• Fresh Organic Limes

  1 lime, yielding about 1 teaspoon zest and 2 tablespoons juice $1.29
• Olive oil

  4 teaspoons
• Ground allspice

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Dried thyme

  1/2 teaspoon
• Cayenne pepper

  1/4 teaspoon
• Kosher salt

  3/4 teaspoon
• Ground black pepper

  1/4 teaspoon
• Apple cider vinegar

  1 tablespoon
• Brown sugar

  1 teaspoon
• Water

  1 cup

Instructions

1. Thinly slice 4 oz Walla Walla sweet onion, reserving 2 oz for the rice and 2 oz for the slaw. Finely shred 8 oz red cabbage. Zest and juice 1 lime to obtain about 1 teaspoon zest and 2 tablespoons juice.
2. Heat 1 teaspoon olive oil in a small saucepan over medium heat. Cook 2 oz sliced Walla Walla sweet onion for 2 minutes. Stir in 1/2 cup dry white rice, 1 cup water, and 1/4 teaspoon kosher salt; bring to a boil, cover, and cook over low heat for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.
3. While the rice cooks, combine 8 oz shredded red cabbage, 2 oz sliced Walla Walla sweet onion, 1 tablespoon lime juice, 1 tablespoon apple cider vinegar, 1 teaspoon brown sugar, and 1/4 teaspoon kosher salt. Massage for 1 minute, then set aside for at least 10 minutes.
4. Mix 1 teaspoon lime zest, 1 teaspoon ground allspice, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/4 teaspoon cayenne pepper, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Pat 1 lb rockfish dry and coat both sides with the entire spice mixture.
5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear 1 lb seasoned rockfish for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until opaque and the center reaches 145°F. Remove from the heat and drizzle with 1 tablespoon lime juice.
6. Divide the rice made from 1/2 cup dry rice between two plates, add the slaw made from 8 oz red cabbage, and top with the seared 1 lb rockfish, dividing it evenly.