Careme

Ingredients

• Rockfish Fillet (Wild Caught Fresh) 1 lb $6.99/lb
• Green Cabbage 1 lb $0.59/lb
• Carrots 1/2 lb $1.69/lb
• Jumbo Yellow Onions 1/2 lb $1.49/lb
• Fresh Roma Tomato 1/2 lb $2.79/lb
• Garlic 2 cloves $1.50 each
• Ginger Root 2 tsp grated $4.99/lb
• Fresh Organic Lemon - Each 1 each $1.69

Instructions

1. Season 1 lb Rockfish Fillet with salt, black pepper, 1/2 tsp turmeric, 1/2 tsp ground coriander, and a pinch of cumin if you have it. Rub with a little oil and let sit while you prep vegetables.
2. Thinly slice 1/2 lb Jumbo Yellow Onions, shred 1 lb Green Cabbage, slice 1/2 lb Carrots thinly, chop 1/2 lb Fresh Roma Tomato, mince 2 Garlic cloves, and grate 2 tsp Ginger Root.
3. Heat oil in a large skillet over medium heat. Cook onion 4 minutes, then add garlic and ginger for 30 seconds.
4. Add carrots and cabbage with a pinch of salt. Cook 6-8 minutes, stirring, until starting to soften.
5. Add chopped tomato and 2 tbsp water, cover 3 minutes, then uncover and cook until lightly stewy. Finish with a squeeze of lemon.
6. Meanwhile, heat a second skillet over medium-high heat. Sear the seasoned rockfish 3-4 minutes per side until just cooked through.
7. Serve fish over the warm cabbage-carrot mixture with extra lemon on the side.