Very simple and quick, this makes a great weeknight supper. It tastes amazing!
Smoked Paprika-Parmesan Fish with Sautéed Greens
For the fish:
4 (3- to 5-ounce) thin fish fillets, such as flounder, tilapia, or grouper; if frozen-thawed
1/4 cup freshly grated Parmesan cheese
1 teaspoon smoked paprika
Pinch of cayenne pepper
4 tablespoons unsalted butter
2 tablespoons freshly squeezed lemon juice
Salt and pepper, to taste
Lemon wedges, for garnish
For the greens:
2 large garlic cloves, minced
¼ teaspoon red pepper flakes
2 bunches chard, or other leafy greens like collards or kale, washed and sliced
¾ teaspoon kosher salt
Freshly ground black pepper
2 tablespoons red wine vinegar
Turn oven on broil. Generously season tops of fish with salt and pepper. Combine Parmesan, paprika, and cayenne in a small bowl.
Melt 3 tablespoons of butter in a large cast iron skillet over medium heat until gently bubbling. Place the fish in the pan and cook for 3 minutes. Using a fish spatula, carefully turn the fillets over and sprinkle with Parmesan cheese mixture. Place skillet under the broiler and continue cooking until fish is bubbling and golden, 2 to 3 minutes.
Transfer the fish to a warm plate and cover with foil. Return the skillet to the stovetop over medium heat and whisk in lemon juice. Taste and adjust seasoning. Pour off all but 1 tablespoon into a small serving bowl.
To cook the chard, add the garlic and red pepper flakes to the leftover butter sauce in the skillet, and cook over medium heat for about 30 seconds. Add the sliced chard, salt, and pepper. Increase heat to high and sauté until just beginning to soften, 3 to 5 minutes. Stir in the red wine vinegar and salt and pepper to taste.
Serve fish and greens with brown butter sauce, lemon wedges and additional Parmesan on the side.
If you're not on a low-carb diet, this is good with rice or beans on the side.
Serves 2-4
Smoked Paprika-Parmesan Fish with Sautéed Greens
For the fish:
4 (3- to 5-ounce) thin fish fillets, such as flounder, tilapia, or grouper; if frozen-thawed
1/4 cup freshly grated Parmesan cheese
1 teaspoon smoked paprika
Pinch of cayenne pepper
4 tablespoons unsalted butter
2 tablespoons freshly squeezed lemon juice
Salt and pepper, to taste
Lemon wedges, for garnish
For the greens:
2 large garlic cloves, minced
¼ teaspoon red pepper flakes
2 bunches chard, or other leafy greens like collards or kale, washed and sliced
¾ teaspoon kosher salt
Freshly ground black pepper
2 tablespoons red wine vinegar
Turn oven on broil. Generously season tops of fish with salt and pepper. Combine Parmesan, paprika, and cayenne in a small bowl.
Melt 3 tablespoons of butter in a large cast iron skillet over medium heat until gently bubbling. Place the fish in the pan and cook for 3 minutes. Using a fish spatula, carefully turn the fillets over and sprinkle with Parmesan cheese mixture. Place skillet under the broiler and continue cooking until fish is bubbling and golden, 2 to 3 minutes.
Transfer the fish to a warm plate and cover with foil. Return the skillet to the stovetop over medium heat and whisk in lemon juice. Taste and adjust seasoning. Pour off all but 1 tablespoon into a small serving bowl.
To cook the chard, add the garlic and red pepper flakes to the leftover butter sauce in the skillet, and cook over medium heat for about 30 seconds. Add the sliced chard, salt, and pepper. Increase heat to high and sauté until just beginning to soften, 3 to 5 minutes. Stir in the red wine vinegar and salt and pepper to taste.
Serve fish and greens with brown butter sauce, lemon wedges and additional Parmesan on the side.
If you're not on a low-carb diet, this is good with rice or beans on the side.
Serves 2-4
Comments
Post a Comment