Careme

Ingredients

• Rockfish Fillet

  12 oz $9.99
• Yellow Squash

  12 oz, sliced into half-moons $2.69
• Fresh Large Green Bell Pepper

  1, sliced $1.50
• Fresh Red Tomato

  1 large, chopped $2.49
• Jumbo Yellow Onions

  1/2 small onion, thinly sliced $1.49
• Garlic

  2 cloves, minced $0.79
• Kroger® Fresh Lemons Bag

  1 lemon, zested and cut into wedges $4.99
• Parsley

  1/4 cup chopped $1.89
• Paprika

  1 1/2 teaspoons
• Dried oregano

  1/2 teaspoon
• Dried thyme

  1/2 teaspoon
• Garlic powder

  1/2 teaspoon
• Onion powder

  1/2 teaspoon
• Cayenne pepper

  1/8 to 1/4 teaspoon
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/2 teaspoon
• Olive oil

  2 tablespoons, divided
• Butter

  1 tablespoon, optional

Instructions

1. Pat the rockfish very dry, cut into 2 portions, and season lightly with 1/4 teaspoon salt; slice the squash, bell pepper, and onion, chop the tomato, mince the garlic, zest the lemon, and chop the parsley.
2. Mix the paprika, oregano, thyme, garlic powder, onion powder, cayenne, black pepper, and remaining 1/2 teaspoon salt in a small bowl, then coat the rockfish on both sides with most of the spice blend, reserving a pinch for the vegetables.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add the onion, squash, and bell pepper and cook 6 to 8 minutes, stirring occasionally, until browned at the edges but still bright.
4. Stir in the garlic, tomato, lemon zest, reserved pinch of spice blend, and 2 tablespoons water; cook 3 to 4 minutes until the tomato turns saucy and the squash is just tender, then fold in half the parsley and transfer the vegetables to plates or a warm platter.
5. Wipe out the skillet if needed, turn on the vent, and heat the remaining 1 tablespoon olive oil over medium-high heat until shimmering.
6. Add the rockfish and cook undisturbed for 3 to 4 minutes per side, depending on thickness, until deeply browned and the fish flakes easily or reaches 145°F; add the butter in the last minute if using and spoon it over the fish.
7. Plate the blackened rockfish over the squash-pepper-tomato mixture, sprinkle with the remaining parsley, and serve with lemon wedges for squeezing.