Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 lb, patted dry $6.99/lb (sale)
• Napa Cabbage 1 lb (use 8–10 large leaves) $2.99/lb
• Fresh Tomatillo 1/2 lb, husked and chopped $2.99/lb
• Organic Cilantro 1/2 bunch, chopped $1.99
• Jumbo Red Onions 1/4 lb (about 1/4 large), finely diced $2.49/lb
• Fresh Large Ripe Avocado 1 avocado, sliced (optional but great) $1.50 (sale)
• Kroger® Fresh Lemons Bag 1 lemon (zest + 2 tbsp juice) $4.99/2 lb
• Fresh Jalapeno Peppers 1 jalapeño, minced (optional) $1.79/lb
• Pantry: olive oil 1 1/2 tbsp
• Pantry: ground cumin or chili powder (optional) 1/2 tsp
• Pantry: salt, black pepper to taste

Instructions

1. Prep: Pat dry 1 lb rockfish and cut into 8–10 taco-size chunks. Season with 3/4 tsp salt, 1/2 tsp black pepper, and 1/2 tsp cumin or chili powder (optional). Husk and chop 1/2 lb tomatillos. Finely dice 1/4 lb red onion. Chop 1/2 bunch cilantro. Mince 1 jalapeño (optional). Zest 1 lemon and squeeze 2 tbsp juice. Separate 8–10 large Napa cabbage leaves and pat dry.
2. Make tomatillo salsa (stove/no-cook): In a bowl, combine chopped 1/2 lb tomatillos, diced 1/4 lb red onion, chopped 1/2 bunch cilantro, lemon zest, 2 tbsp lemon juice, and minced jalapeño (optional). Season with 1/4 tsp salt and pepper to taste. Let sit while fish cooks.
3. Cook fish (stove): Heat 1 1/2 tbsp olive oil in a large nonstick or well-seasoned skillet over medium-high. Add the seasoned rockfish pieces in a single layer and cook 2–3 minutes per side until opaque and flaky (time depends on thickness). Transfer to a plate.
4. Warm cabbage cups (stove): Pour off excess oil, leaving a light sheen. Add cabbage leaves to the pan in batches for 20–30 seconds per side—just to soften and warm without losing crunch.
5. Serve: Fill each warm cabbage leaf with a piece of rockfish, spoon over tomatillo salsa, and top with sliced avocado (optional).