Careme

Ingredients

• Rockfish Fillet (Wild Caught Fresh)

  12 oz $9.99
• Fresh Organic Limes

  4 limes, juiced $1.50
• Sweet Potato

  12 oz, cut into 1-inch wedges $2.49
• Green Asparagus

  8 oz, trimmed and cut into 2-inch pieces $5.99
• Kroger® Radishes

  4 radishes, thinly sliced $2.49
• Jumbo Red Onions

  1/4 medium onion, very thinly sliced $2.29
• Organic Cilantro

  1/2 bunch, leaves and tender stems chopped $2.50
• Fresh Jalapeno Peppers

  1 small jalapeño, thinly sliced $1.99
• Garlic

  1 small clove, finely grated $1.50
• Extra-virgin olive oil

  1 tablespoon
• Kosher salt

  1 teaspoon, plus more to taste
• Black pepper

  to taste
• Honey or sugar

  1/2 teaspoon

Instructions

1. Preheat the oven to 425°F. Scrub and cut the sweet potato, trim and cut the asparagus, thinly slice the radishes and red onion, chop the cilantro, slice the jalapeño, and grate the garlic.
2. Toss the sweet potato wedges with 2 teaspoons olive oil, a pinch of salt, and black pepper on a sheet pan; roast for 14 minutes, then add the asparagus with the remaining 1 teaspoon olive oil and roast 8–10 minutes more, until the sweet potato is tender and the asparagus is lightly browned.
3. While the vegetables roast, make the leche de tigre-style citrus cure by mixing the lime juice, grated garlic, honey or sugar, 1/2 teaspoon kosher salt, half the cilantro, and half the jalapeño in a medium bowl; add the red onion and radishes so they lightly pickle.
4. Pat the rockfish dry, check for pin bones, and cut into 1-inch pieces. Bring a small skillet of salted water to a gentle simmer, add the fish, and poach 2–3 minutes, just until opaque and 145°F in the thickest pieces; drain well and let cool for 2 minutes.
5. Fold the warm poached rockfish into the lime mixture and let it citrus-cure for 8–10 minutes, stirring once, until brightly flavored; taste and adjust with salt, more jalapeño, or a splash of water if the lime is too sharp.
6. Divide the roasted sweet potato and asparagus between two shallow bowls, spoon the citrus-cured rockfish, onions, radishes, and juices over the top, and finish with the remaining cilantro and jalapeño before serving.