Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  12 ounces $9.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.99
• Private Selection® Walla Walla Sweet Onions

  1/4 medium onion $3.99
• Fresh Organic Limes - Each

  1 $1.29
• Organic Cilantro

  1/2 cup loosely packed, divided $1.69
• Fresh Jalapeno Peppers

  1 small $1.99
• Simple Truth Organic® Garlic Bulbs

  1 clove $1.99
• Plain Greek yogurt

  1/3 cup
• Olive oil

  2 tablespoons, divided
• Ground cumin

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Dried oregano

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Preheat a grill to medium-high, about 425°F. Husk the corn, finely dice the Walla Walla onion, chop 2 tablespoons cilantro, mince the garlic, and halve the lime; seed the jalapeño for a milder sauce.
2. Pat the rockfish dry. Mix 1 tablespoon olive oil with the cumin, paprika, oregano, garlic, 1/2 teaspoon salt, black pepper, and juice from half the lime; rub over the fish and let it stand for 10 minutes while the grill heats.
3. Blend or finely chop the remaining cilantro and jalapeño, then mix with the yogurt, juice from the remaining lime half, and a pinch of salt. Refrigerate the green sauce until serving.
4. Rub the corn with 1 teaspoon olive oil. Grill for 10–12 minutes, turning every few minutes, until tender and lightly charred; transfer to a cutting board to cool briefly.
5. Oil a grill basket or a double layer of heavy-duty foil with the remaining olive oil. Grill the rockfish with the lid closed for 3–4 minutes per side, turning carefully, until opaque and it reaches 145°F; rest for 3 minutes.
6. Cut the kernels from the cobs and toss with the diced Walla Walla onion, chopped cilantro, a spoonful of the green sauce, and any remaining lime juice; taste and adjust the salt.
7. Spoon the warm corn salad onto two plates, add the grilled rockfish, and finish with generous drizzles of cilantro-jalapeño sauce and extra cilantro.