Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 lb 6.99/lb
• Red Sweet Potato 1 lb 2.29/lb
• Broccolini 1 bunch 4.49
• Garlic 2 cloves 1.50
• Kroger® Fresh Lemons Bag 1 lemon 4.99
• Parsley 1 tablespoon, chopped 1.69
• Butter 4 tablespoons
• Olive oil 1 tablespoon
• Milk or half-and-half 2 to 3 tablespoons
• Kosher salt 1 teaspoon
• Black pepper 1/2 teaspoon

Instructions

1. Peel 1 pound red sweet potatoes and cut them into 1-inch chunks. Bring a medium pot of salted water to a boil and cook the sweet potato chunks for 12 to 15 minutes until very tender.
2. While the potatoes cook, trim 1 bunch broccolini by removing any dry stem ends and splitting any thick stalks lengthwise. Mince 2 garlic cloves, zest 1 lemon, then cut the lemon in half. Chop 1 tablespoon parsley.
3. Pat 1 pound rockfish fillet dry very well. Cut into 2 equal portions. Season both sides with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper.
4. Drain the sweet potatoes and return them to the hot pot for 30 seconds to steam off moisture. Mash with 2 tablespoons butter, 2 to 3 tablespoons milk or half-and-half, and a pinch of salt until smooth and creamy. Cover to keep warm.
5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the broccolini and cook for 2 minutes. Add half of the minced garlic and 2 tablespoons water, cover, and cook 2 more minutes until crisp-tender. Uncover, season lightly with salt, and transfer to a warm plate.
6. Wipe out the skillet and return it to medium-high heat. Add the rockfish and sear for about 3 minutes on the first side until golden at the edges. Carefully flip and cook 2 to 3 minutes more, until the fish flakes easily.
7. Lower the heat to medium. Add the remaining 2 tablespoons butter and the rest of the minced garlic to the skillet. Let the butter foam and turn nutty brown, about 1 minute. Add the juice of 1/2 lemon and the lemon zest, swirling the pan to make a quick sauce. Spoon the sauce over the fish for 30 seconds.
8. Spoon a bed of sweet potato mash onto each plate and drag it slightly with the back of a spoon for a clean restaurant look. Set the broccolini alongside, then place the rockfish partly over the mash. Spoon the browned-butter lemon sauce over the fish and finish with chopped parsley and an extra squeeze of lemon if desired.