Skip to main content

Entree/Fish: Smoked Paprika-Parmesan Fish with Sautéed Greens

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.
Serves 2-4
Labels:

Comments

Post a Comment

Popular posts from this blog

Entree: Orange Chicken

Allow at least 4 hours to marinate chicken; can marinate overnight. If you have a grill, these would be very good grilled-just be careful not to let them burn because of the sugar content. Orange Chicken ¾ cup orange juice ¾ cup apple cider vinegar 3 tablespoons Dijon mustard 1 tablespoon dried red chili flakes 1 ¼ cups apricot jam 4 tablespoons Worcestershire sauce 3 tablespoons honey 6 chicken breast halves In a small saucepan, mix together all ingredients except the chicken breasts. Bring just to a boil, reduce heat to medium-high, and simmer until the jam is melted. Remove from heat and cool to room temperature.  In a shallow glass baking dish, place the chicken breast halves in a single layer. Pour the sauce over chicken and cover with aluminum foil. Refrigerate for at least 4 hours or overnight. Remove chicken in baking dish, from the fridge. Preheat oven to 350 degrees. Save the marinating liquid & place chicken, covered, in oven.  Bake for 40-45 minu...
Post a Comment
Read more

Entree: Ham & Chicken Asparagus Crepes

Great use for leftover ham; I always save every last bit of the ham (including the hambone for soups), and go ahead and cube, then freeze, to use in recipes later. Plan to make the crepe batter at least 30 minutes ahead of time; can be made and stored, covered, in the fridge for a day or two. It is possible to find organic cream of chicken/mushroom soups. Ham & Chicken Asparagus Crepes         2 eggs ¾ cup milk ½ cup all-purpose flour ½ cup condensed cream of chicken soup, or cream of mushroom soup, undiluted 1 teaspoon Worcestershire sauce 1 tablespoon dried onion flakes Dash ground nutmeg 1 cup chopped cooked chicken 1 cup cut fresh or frozen asparagus, thawed 1/3 cup chopped fully cooked ham ½ cup grated Parmesan cheese, divided ¾ cup fat free sour cream or plain nonfat yogurt For crepe batter, beat eggs and milk in a small bowl; I use a whisk. Add flour to egg mixture and mix well. Cover and refrigerate for ...
Post a Comment
Read more

Dessert: Baked Bananas with Mangos

Very lowfat; and if you use Agave syrup instead of sugar, and unsweetened coconut, low in sugar as well. I would not substitute Stevia or another artificial sweetener for the sugar here-the sugar caramelizes. The mango is the most difficult part of this-but Trader Joe’s (and I’m sure other grocery stores) sell very convenient bags of frozen, diced mango-all you have to do is thaw them out! You can try other fruits, but the combination of mango and banana is very good. Baked Bananas with Mangos 4 firm, just ripe bananas, peeled 2 tablespoons lemon juice ½ cup grated sweetened coconut 4 tablespoons sugar 2 cups diced mango (if using frozen, make sure the mango is completely thawed) Preheat oven to 375 degrees and coat an 8” square (or medium size) baking pan. Cut bananas the long way in half (to make long halves, not round slices); place in the prepared baking dish and evenly drizzle the lemon juice over them. Sprinkle the sugar over the bananas, then the coconut. Bake...
Post a Comment
Read more