Fish and Collard Greens

Name: Fish and Collard Greens
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Southern
Ingredients: 59 milliliters butter or margarine; 10 larges collard green leaves; 454 grams fish fillets (catfish, tilapia, red snapper); 1 medium green bell pepper, sliced; 2 mediums onions, sliced; 1 teaspoons paprika; 0 teaspoons pepper; 1 teaspoons salt; 1 teaspoon salt; 237 milliliters water; 2 Tbsps water

Fish and Collard Greens might be just the side dish you are searching for. Watching your figure? This gluten free, primal, and pescatarian recipe has 240 calories, 24g of protein, and 14g of fat per serving. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes around 35 minutes. com. Head to the store and pick up collard leaves, salt, fish fillets, and a few other things to make it today.

Instructions

Wash collard green leaves.

Cut off long stem at the base of each leaf; carefully shave the remaining thick stem. Chop leaves. In 2-quart saucepan, heat 1 cup water to boiling.

Ingredients you will need

Water

Base

Equipment you will use

Sauce Pan

Add chopped collard greens. Boil 15 to 18 minutes or until softened; drain. Pat dry with paper towels.

Ingredients you will need

Collard Greens

Equipment you will use

Paper Towels

In 4-quart Dutch oven, melt butter over medium-high heat. Cook collard greens, onions, bell pepper, 2 tablespoons water and 1 teaspoon salt in butter 4 to 6 minutes, stirring occasionally, until onion is crisp-tender.

Ingredients you will need

Collard Greens

Bell Pepper

Butter

Onion

Water

Salt

Equipment you will use

Dutch Oven

Cut fish into 3x3/4-inch strips; add to vegetables.

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Vegetable

Fish

Sprinkle with 1/2 teaspoon salt, the paprika and pepper. Cover and simmer 6 to 8 minutes or until fish flakes easily with fork.

Ingredients you will need

Paprika

Pepper

Fish

Salt

Serve in large pasta bowls.

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Pasta

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Bowl

Equipment

Ingredients

Servings:

59milliliters

butter or margarine 10larges

collard green leaves 454grams

fish fillets (catfish, tilapia, red snapper)1medium

green bell pepper, sliced 2mediums

onions, sliced 1teaspoons

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Menage a Trois Limelight Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 11 dollars.