Grilled Red Fish Collard Greens

The Back Story


·      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



-      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

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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