Grilled Red Fish Collard Greens & Brown Rice

Grilled Red Fish Collard Greens & Brown Rice | 0 Comments
From Grilled Red Fish Collard Greens , Aired on Wed 8/12
Chef Jeff Henderson,
Instructions

Method

-      Coat fish with extra virgin olive oil, thyme, and parsley

-      Grill red fish on both sides for 1 minute

-      Bake in the oven for about 5 minutes

-      Sauté mushrooms in low-sodium chicken stock

-      Add collard greens, oregano, salt, pepper, and onion

-      Pour in Pomí diced tomato sauce

-      Finish it off with Crystal hot sauce

-      Serve with brown rice

Ingredients
  • 3 red fish fillets, skin on
  • Fresh thyme sprigs
  • Fresh flat leaf parsley sprigs
  • ¼ cup extra virgin olive oil
  • 2 bunches organic collard greens
  • 1 whole yellow onion, sliced
  • ½ pound shitake mushrooms
  • 1 teaspoon oregano
  • 3 tablespoons fresh garlic, minced
  • Pomí diced tomato sauce
  • 3 dashes Crystal hot sauce
  • Chicken stock
  • Salt and pepper to taste
  • 2 cups ready cooked brown rice

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