Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  1 lb $9.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.99
• Cucumber

  1 $0.89
• Fresh Roma Tomato

  2 medium $1.49
• Private Selection® Walla Walla Sweet Onions

  1/2 small onion $3.99
• Fresh Organic Lemon - Each

  1 $1.29
• Garlic

  1 clove $0.79
• Extra-virgin olive oil

  3 tablespoons, divided
• Red wine vinegar

  1 tablespoon
• Dried oregano

  1 teaspoon, divided
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Heat a grill to medium-high, about 425°F. Clean the grates and oil a grill basket or a sheet of heavy-duty foil with holes poked through it. Dice the cucumber and tomatoes, thinly slice the sweet onion, mince the garlic, and zest and juice the lemon.
2. Whisk 2 tablespoons olive oil with the red wine vinegar, garlic, 1 tablespoon lemon juice, 1/2 teaspoon oregano, 1/4 teaspoon salt, and the black pepper; set the dressing aside.
3. Rub the corn with 1 teaspoon olive oil. Grill it covered, turning every few minutes, until tender and lightly charred, 8–10 minutes; transfer to a cutting board and cool for 5 minutes.
4. Meanwhile, pat the rockfish dry and check for pin bones. Rub it with the remaining olive oil, lemon zest, remaining oregano, and remaining salt.
5. Place the fish in the grill basket or on the prepared foil. Grill covered for 3–4 minutes per side, turning carefully, until it flakes easily and reaches 145°F in the thickest part.
6. Cut the kernels from the cobs and toss them with the cucumber, tomatoes, sweet onion, and prepared dressing. Taste and add another squeeze of lemon if desired.
7. Divide the corn salad between two plates, top with the grilled rockfish, and spoon any remaining dressing around the fish before serving.