Seared Rockfish with Warm Asparagus-Cabbage Sauté & Apple Relish
A fast Pacific Northwest–friendly fish dinner: seared rockfish over warm wilted cabbage and asparagus, with a sharp-sweet apple and green onion relish for crunch. Light, seasonal, and distinctly different from your recent salmon and soup meals.
Back to full listIngredients
- Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 lb $6.99
- Green Asparagus 1 lb $1.99
- Fresh Cabbage Green Cabbage 1/2 lb $0.59
- Large Gala Apple - Each 1 apple $1.49
- Green Onions 1 bunch $1.29
- Fresh Organic Lemons - Each 1 lemon $0.99
- Garlic 2 cloves $0.69
Instructions
- Wash and dry 1 lb rockfish fillet, 1 lb asparagus, 1/2 lb green cabbage, 1 Gala apple, 1 bunch green onions, and 1 lemon. Trim the woody ends from the asparagus and cut the spears in half on a bias. Finely shred the 1/2 lb cabbage. Dice the apple into small cubes, thinly slice the green onions, and mince 2 garlic cloves.
- In a small bowl, combine the diced Gala apple, half the sliced green onions, the zest and juice of 1/2 lemon, a pinch of salt, and a drizzle of oil from your pantry. Set aside so it becomes a quick relish.
- Pat the 1 lb rockfish dry and cut it into 2 equal portions. Season both portions with salt and pepper. Heat a large skillet over medium-high heat with a little oil. Sear the fish for 3 to 4 minutes on the first side until golden, then turn and cook 2 to 3 minutes more until just cooked through. Transfer the fish to a warm plate.
- Lower the heat to medium. In the same skillet, add the minced 2 garlic cloves and stir for a few seconds. Add the shredded 1/2 lb green cabbage and the 1 lb asparagus, season with salt and pepper, and cook for 4 to 5 minutes, tossing often, until the cabbage is wilted but still a little toothsome and the asparagus is tender-crisp. Squeeze in the remaining 1/2 lemon.
- Taste the vegetables and adjust seasoning. If the pan looks dry, add a spoonful of water and let it steam off quickly so the vegetables stay glossy rather than greasy.
- Plate by making a neat bed of the warm cabbage and asparagus in the center of each plate. Set one seared rockfish portion on top of each mound. Spoon the apple-green onion relish over the fish and let a little fall onto the plate for brightness and crunch. Finish with the remaining sliced green onions scattered over the top.
Cook time: 30 minutes
Estimated cost: $14-17
Health notes: Approx. 430 calories per serving. About 36g protein, 17g fat, 27g carbohydrates, 7g fiber. Lean, light, and rich in vegetables.
Drink pairing: Unoaked Chardonnay brings enough body for the fish while keeping the dish fresh. Pinot Gris is another excellent match for the apple, cabbage, and asparagus.