Stove: Crispy Rockfish with Lemon-Caper Brown Butter + Sautéed Rainbow Chard
Bright, punchy, and fast: WA-favorite rockfish gets a crisp pan-sear, then you make a quick lemon-caper brown butter in the same skillet. Serve with garlicky sautéed rainbow chard for an in-season winter plate.
Back to full listIngredients
- Fresh Rockfish Fillet Pacific Caught (sustainably sourced) ~12 oz (2 fillets) $6.99/lb (sale)
- Organic Rainbow Chard 1 bunch (about 10–12 oz), stems sliced, leaves chopped $2.99/16 oz
- Simple Truth Organic® Garlic Bulbs 2 cloves, thinly sliced $1.99/3 ct
- Lemon 1 (zest + 2 tbsp juice)
- Capers 1 1/2 tbsp, drained
- Butter 2 tbsp
- Olive oil 1 1/2 tbsp, divided
- Kosher salt 3/4 tsp (plus more to taste)
- Black pepper 1/2 tsp
Instructions
- Pat rockfish dry. Season both sides with 1/2 tsp kosher salt and 1/2 tsp black pepper.
- Heat a large skillet (stove) over medium-high. Add 1 tbsp olive oil.
- Sear fish 3–4 minutes on the first side until well-browned; flip and cook 2–3 minutes more until just cooked through. Transfer to a plate.
- Lower heat to medium. Add 2 tbsp butter to the same pan and let it foam and turn lightly golden, 1–2 minutes.
- Stir in capers, lemon zest, and 2 tbsp lemon juice. Swirl 15 seconds; spoon sauce over fish.
- Wipe out pan quickly if needed. Add remaining 1/2 tbsp olive oil, then sauté chard stems 2 minutes. Add sliced garlic 30 seconds, then add chard leaves and a pinch of salt; cook 2–3 minutes until wilted.
- Serve fish with the lemon-caper butter and garlicky chard.
Health notes: ~550–700 calories per serving depending on butter amount. High protein, omega-3s (some), and lots of greens; keep it lighter by using 1 tbsp butter instead of 2.
Drink pairing: Drink: a zippy, citrus-friendly white. - Wine styles: Sauvignon Blanc; unoaked Chardonnay. - NA: sparkling water with lemon twist.