Careme

Ingredients

• Rockfish Fillet (Wild Caught Fresh)

  12 oz, divided into 2 portions $8.99
• Whole carrots

  12 oz $1.99
• Lemon

  1 medium $2.00
• Italian parsley

  2 tablespoons finely chopped $2.69
• Plain dry breadcrumbs

  1/3 cup
• Unsalted butter

  1 tablespoon
• Olive oil

  1 tablespoon
• Diamond Crystal Salt flakes

  2 3/4 teaspoons, divided
• Ground black pepper

  1/4 teaspoon, divided

Instructions

1. Heat the oven to 425°F and line a large rimmed sheet pan with parchment. Scrub or peel 12 oz carrots, then slice diagonally into 1/4-inch-thick pieces.

2. Pat 12 oz rockfish dry and season both sides with 1 1/2 teaspoons Diamond Crystal Salt flakes. Set aside while you prepare the carrots and topping.

3. Toss the sliced carrots with 1 tablespoon olive oil, 1 1/4 teaspoons Diamond Crystal Salt flakes, and 1/8 teaspoon ground black pepper. Spread over one half of the sheet pan and roast for 15 minutes.

4. While the carrots roast, finely zest 1 medium lemon to obtain 1 teaspoon zest, squeeze out 1 tablespoon juice, and cut the rest into serving wedges. Finely chop enough Italian parsley to measure 2 tablespoons.

5. Mix the breadcrumb topping in a small bowl:

   • 1/3 cup plain dry breadcrumbs
   • 1 tablespoon softened unsalted butter
   • 2 tablespoons finely chopped Italian parsley
   • 1 teaspoon prepared lemon zest
   • 1/8 teaspoon ground black pepper

   Rub together with your fingertips until the butter is evenly distributed.

6. Turn the carrots and place the seasoned rockfish on the empty half of the pan, folding any thin ends underneath for even cooking. Drizzle the fish with the prepared 1 tablespoon lemon juice, then gently press the breadcrumb topping onto it. Roast for 10–14 minutes, until the crumbs are golden, the carrots are tender, and the fish reaches 145°F in its thickest part.

7. Divide the rockfish and roasted carrots between two plates. Add the prepared lemon wedges and serve immediately.

Want more detail? See the temperature guide.

Ingredients

• Rockfish fillet, wild caught fresh

  12 ounces $8.99
• Green cabbage

  8 ounces $1.49
• Organic lime

  1 lime, yielding 2 tablespoons juice $1.50
• Organic cilantro

  2 tablespoons chopped $1.99
• Small corn tortillas

  6
• Sour cream

  2 tablespoons
• Olive oil

  1 tablespoon
• Ground cumin

  3/4 teaspoon
• Sweet paprika

  1/2 teaspoon
• Diamond Crystal Salt flakes

  2 1/4 teaspoons, divided

Instructions

1. Thinly slice 8 ounces green cabbage and chop enough cilantro to measure 2 tablespoons. Juice 1 lime to obtain 2 tablespoons juice; reserve 1 tablespoon for the fish.

2. Make the cabbage slaw by tossing together:

   • The sliced cabbage
   • The chopped cilantro
   • 1 tablespoon lime juice
   • 2 tablespoons sour cream
   • 3/4 teaspoon Diamond Crystal Salt flakes

   Let the slaw stand while you prepare and cook the fish.

3. Pat 12 ounces rockfish dry and cut into strips about 1 inch wide. Season evenly with 1 1/2 teaspoons Diamond Crystal Salt flakes, 3/4 teaspoon ground cumin and 1/2 teaspoon sweet paprika. Let stand for 5 minutes while warming the tortillas.

4. Heat a large dry skillet over medium-high heat. Warm 6 small corn tortillas in batches for about 20–30 seconds per side, then wrap in a clean kitchen towel to keep soft.

5. Add 1 tablespoon olive oil to the skillet over medium-high heat. Add the seasoned fish in a single layer and cook for 2–3 minutes per side, until the thickest pieces reach 145°F. Remove from the heat and drizzle with the reserved 1 tablespoon lime juice.

6. Divide the fish and cabbage slaw among the warm tortillas. Plate three tacos per person and serve immediately.

Want more detail? See the temperature guide.

Ingredients

• Rockfish fillet

  12 ounces, divided into 2 portions $8.99
• Cauliflower

  1 pound $3.29
• Shallot

  2 ounces $4.49
• Olive oil

  1 1/2 tablespoons
• Diamond Crystal Salt flakes

  3 1/4 teaspoons
• Smoked paprika

  1/2 teaspoon
• Black pepper

  1/4 teaspoon
• Saffron threads

  1/8 teaspoon
• Unsalted butter

  1 tablespoon
• Dry white wine

  1/4 cup
• Heavy cream

  1/3 cup

Instructions

1. Heat the oven to 425°F. Cut 1 pound cauliflower into small, roughly 1-inch florets, slicing the tender stem into thin pieces. Toss on a rimmed baking sheet with:

   • 1 tablespoon olive oil
   • 1 1/2 teaspoons Diamond Crystal Salt flakes
   • 1/2 teaspoon smoked paprika

   Spread in a single layer.

2. Pat 12 ounces rockfish dry and divide into 2 portions. Season both sides with 1 1/2 teaspoons Diamond Crystal Salt flakes and 1/4 teaspoon black pepper. Let stand while you prepare the other components.

3. Peel and finely mince 2 ounces shallot. Lightly crush 1/8 teaspoon saffron threads in a small heatproof bowl, add 2 tablespoons boiling water, and steep for at least 5 minutes while you cook.

4. Roast the prepared cauliflower for 22–25 minutes, turning once, until browned at the edges and tender. Prepare the fish and sauce during the roasting time.

5. About 12 minutes before the cauliflower is ready, heat the remaining 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the seasoned fish and cook for 3–4 minutes on the first side, then carefully turn and cook for 2–3 minutes more, until the thickest part reaches 140°F. Transfer to a warm plate and rest while you make the sauce.

6. Reduce the skillet heat to medium-low. Add 1 tablespoon unsalted butter, the minced shallot, and the remaining 1/4 teaspoon Diamond Crystal Salt flakes. Cook for 2 minutes, stirring, until softened without browning. Add 1/4 cup dry white wine and simmer for 2 minutes, scraping up any golden bits, until reduced by about half.

7. Stir 1/3 cup heavy cream and the saffron infusion into the skillet. Simmer gently for 2–3 minutes until lightly thickened; do not boil vigorously.

8. Spoon the saffron cream onto two warm plates. Set a rockfish portion over the sauce on each plate and arrange the roasted cauliflower alongside, keeping its browned edges above the sauce.

Want more detail? See the temperature guide.