Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught 1 lb $6.99/lb sale
• Green Asparagus 1 lb $1.99/lb sale
• Green Cabbage 1/2 lb $0.59/lb sale
• Green Top Red Radishes 1 bunch $1.99 each
• Green Onions 1 bunch $1.50 each
• Ginger Root 1 2-inch piece $4.99/lb
• Garlic 2 cloves $1.50 each
• Kroger® Gold Potatoes 3/4 lb $3.99/5 lb sale
• Parsley 2 tablespoons chopped $1.69 each

Instructions

1. Prep 1 lb Fresh Rockfish Fillet Pacific Caught ($6.99/lb sale) by patting it very dry and cutting into 2 equal fillets if needed. Trim 1 lb Green Asparagus ($1.99/lb sale). Thinly slice 1/2 lb Green Cabbage ($0.59/lb sale), slice 1 bunch Green Top Red Radishes ($1.99 each), thinly slice 1 bunch Green Onions ($1.50 each), mince a 2-inch piece of Ginger Root ($4.99/lb), mince 2 cloves Garlic ($1.50 each bulb), chop 2 tablespoons Parsley ($1.69 each bunch), and dice 3/4 lb Kroger® Gold Potatoes ($3.99/5 lb sale) small so they cook quickly.
2. Start the starch and vegetables: place the 3/4 lb diced Kroger® Gold Potatoes in a saucepan with salted water, bring to a boil, and simmer 8 to 10 minutes until just tender. Drain well and set aside.
3. Cook the asparagus: heat a large skillet over medium-high with 1 tablespoon oil. Add the 1 lb Green Asparagus and cook 3 to 4 minutes until blistered and crisp-tender. Season lightly with salt and pepper, then remove to a plate.
4. Cook the cabbage-radish skillet: in the same skillet add another 1 tablespoon oil, then add the minced 2-inch piece Ginger Root, minced 2 cloves Garlic, and the sliced white parts of the 1 bunch Green Onions. Stir 30 seconds. Add the sliced 1/2 lb Green Cabbage, sliced 1 bunch Green Top Red Radishes, and the drained 3/4 lb diced Kroger® Gold Potatoes. Cook 5 to 7 minutes, stirring often, until the cabbage softens and the potatoes get a little color. Fold in half the chopped 2 tablespoons Parsley and season with salt and pepper.
5. Cook the fish: heat a second skillet over medium-high with 1 tablespoon oil. Season the 1 lb Fresh Rockfish Fillet Pacific Caught with salt and pepper. Sear the fish 3 to 4 minutes on the first side, then flip and cook 2 to 3 minutes more until just opaque and it flakes easily.
6. Finish and serve: return the 1 lb Green Asparagus to the cabbage-radish-potato skillet just long enough to warm through. Scatter over the green parts of the 1 bunch Green Onions and the remaining chopped 2 tablespoons Parsley. Plate the vegetable-potato skillet and top with the crisp rockfish.
7. Wine note: pour a dry Riesling or Sauvignon Blanc. A dry Riesling loves the ginger and spring vegetables, while Sauvignon Blanc gives a grassy, citrusy contrast that keeps the fish tasting bright.