Careme

Ingredients

• Rockfish Fillet (Wild Caught Fresh)

  12 oz $9.99
• Zucchini

  12 oz, sliced into half-moons $2.69
• Fresh Red Tomato

  8 oz, diced $2.49
• Kroger® Original Couscous

  3/4 cup dry $2.49
• Jumbo Red Onions

  1/4 small onion, thinly sliced $2.29
• Garlic

  2 cloves, minced $0.79
• Fresh Organic Lemon - Each

  1 lemon, zested and juiced $2.00
• Parsley

  1/4 cup chopped $1.89
• Capers

  1 tablespoon, drained
• Golden raisins

  1 tablespoon, optional
• Red wine vinegar

  1 tablespoon
• Olive oil

  3 tablespoons, divided
• Sugar

  1/2 teaspoon
• Red pepper flakes

  pinch
• Kosher salt and black pepper

  to taste

Instructions

1. Prep the ingredients: pat the rockfish very dry, cut it into 2 portions, slice the zucchini, dice the tomato, thinly slice the red onion, mince the garlic, chop the parsley, and zest and juice the lemon. Season the fish on both sides with salt, pepper, and a little lemon zest.
2. Make the couscous: bring 3/4 cup water, 1 teaspoon olive oil, and a pinch of salt to a boil in a small saucepan. Stir in the couscous, cover, remove from heat, and let stand 5 minutes; fluff with a fork and fold in half the parsley and a squeeze of lemon juice.
3. Cook the zucchini: heat 1 tablespoon olive oil in a large nonstick or stainless skillet over medium-high heat. Add zucchini in a single layer with a pinch of salt and cook 5 to 6 minutes, stirring occasionally, until browned and just tender.
4. Build the Sicilian-style agrodolce: add the red onion and garlic to the zucchini and cook 1 minute. Stir in the tomato, capers, raisins if using, red wine vinegar, sugar, red pepper flakes, and 2 tablespoons water; simmer 3 to 4 minutes until saucy, then transfer to a bowl and wipe out the skillet.
5. Pan-sear the rockfish: heat the remaining olive oil in the skillet over medium-high heat. Add the fish presentation-side down and cook 3 to 4 minutes, then carefully flip and cook 2 to 4 minutes more, until opaque, flaky, and 145°F in the thickest part.
6. Finish the vegetables with another squeeze of lemon juice and adjust salt and pepper. If the couscous has tightened up, fluff in a splash of hot water or olive oil.
7. Plate the lemon couscous in shallow bowls, spoon the zucchini-tomato agrodolce alongside, set the pan-seared rockfish on top, and garnish with remaining parsley and extra lemon zest.