Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  12 ounces $6.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch)

  1 medium tomato $1.99
• Private Selection® Walla Walla Sweet Onions

  1/4 small onion $3.99
• Simple Truth Organic® Basil

  1/4 ounce $2.49
• Fresh Organic Lemon - Each

  1 lemon $1.29
• Extra-virgin olive oil

  3 tablespoons
• Dijon mustard

  1 teaspoon
• Honey

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/4 teaspoon
• Crushed red pepper flakes

  1 pinch

Instructions

1. Preheat a grill to medium-high, about 425°F. Shuck the corn; dice the tomato and Walla Walla onion; thinly slice the basil; zest and juice the lemon. Pat the rockfish dry and check for pin bones.
2. Whisk 2 tablespoons olive oil with the lemon zest, 1 1/2 tablespoons lemon juice, Dijon, honey, red pepper flakes, and a pinch of salt; reserve this vinaigrette for serving.
3. Brush the corn with 1 teaspoon olive oil. Grill, turning every 2 minutes, until tender and lightly charred, 8 to 10 minutes; transfer to a cutting board.
4. Rub the rockfish with the remaining olive oil and season with the remaining salt and black pepper. Grill on well-oiled grates or a lightly oiled grill tray, covered, for 3 to 4 minutes per side, until opaque and 145°F at the thickest point; rest for 3 minutes.
5. Cut the kernels from the cobs. Toss them with the tomato, onion, basil, and half of the lemon vinaigrette; taste and adjust with salt or lemon juice.
6. Spoon the warm corn salad onto two plates, top with the grilled rockfish, and drizzle with the remaining vinaigrette before serving.