Red Snapper with Creamed Greens

The Back Story
One 6-ounce Red Snapper Filet
Salt and pepper to taste
1 tablespoon olive oil
3 tablespoons olive oil butter blend
¼ cup chopped red onion
½ bunch kale
½ bunch rainbow swiss chard
½ cup half & half
2 teaspoons minced garlic
1 small tomato, diced
2 tablespoons parsley, whole leaves
Heat olive oil in grill pan
Season fish with salt and pepper on both sides
Sauté fish in heated pan, 2 minutes per side
Tear up greens, discarding the stems
In separate pan, heat 3 tablespoons oil butter blend
Sauté onion and greens in olive oil butter blend
When greens are wilted, add half & half, garlic, and tomatoes to pan and continue to cook on low heat.
In a small bowl, toss parsley with olive oil, salt and pepper to taste
To serve, place fish on creamed greens and top with parsley
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)


Chef Jeff, I tried this recipe and it was so delicious it was unreal. Being from the south, I'm the only black person known who doesn't like greens cooked the old southern way, but when I saw you make this recipe I knew it would be a great way to incorporate some kind of greens in my life. Keep bringing it like you do and I'll keep watching. Memphis, Tn. has been one of your stops already so I can't ask you to come back to Memphis. Chef Jeff, thyme is one the flavor changing herbs GOD created, can you create a delicious recipe using it and one using eggplant? Don't stop flippin food. Thank you, Kawanda Lee

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