Catfish in Collard Greens
Fish Recipes
The leaves of new collards measure around nine creeps across, ideal for wrapping fish. By setting the greens into bubbling water for about a moment and a half, then, at that point, diving them into cold water, you will hold their dazzling green tone. Utilize a punctured pizza dish or barbecue wok.
Cooking Ingredients
- 8 blanched collard leaves
- 1 tomato, diced
- 1 cup seeded and sliced kalamata olives
- 6 scallions, finely chopped
- 4-6 garlic cloves, minced
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 4 catfish fillets, 8 ounces each
- Lemon wedges for garnish
- Cooked brown rice
Cooking Direction
1. Preheat a barbecue.
2. Lay four of the collard leaves on a work surface. Sprinkle a portion of the tomato, olives, scallions, garlic, and oil and salt and pepper to taste on each leaf.
3. Put one filet on top of each leaf; sprinkle the leftover fixings (counting more salt and pepper, whenever wanted) over all.
4. Top every gathering with the excess four greens and secure firmly with toothpicks.
5. Place in an oiled punctured pizza dish, set the container on the barbecue, and lower the top. Barbecue for 6 to 7 minutes. Tenderly turn over with a spatula and barbecue for 4 to 5 minutes longer, until somewhat sautéed.
6. Put one pocket on every one of four plates. Eliminate the toothpicks prior to decorating with the lemon wedges.
Present with earthy colored rice.