Makes: 4 servings
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes
4, 6 oz filets of grouper, halibut, or haddock (skin on or off, your choice)
8- 10 cups collard greens
3 ears of corn, kernels removed with a knife
2 cloves garlic, thinly sliced
⅔ cup white onion, small dice
2 tbs butter
1 tbs olive oil
salt and pepper to taste
sliced lemon, for garnish (optional)
1. Place the fish filets on a cookie sheet lined with parchment paper. Season both sides with salt and pepper. Set aside.
2. Heat a large saute pan over medium heat. Add the olive oil, onion, and garlic to the pan. Saute for just a minute or two to start extracting flavor from the aromatics. Add the collard greens to the pan along with 1 tbs of water. Cover the pan with a lid and cook for 3-4 minutes, stirring halfway through to prevent the collards from sticking to the bottom. Remove the lid and add the corn to the pan. Saute another two minutes and remove the vegetables from the pan. Keep covered while you cook the fish.
3. Keep the saute pan on the heat. Add the butter to the pan and let it cook until it turns brown, roughly 2-3 minutes. You want it to look like a nice caramel color; black = burned and you’ll want to start over. When the butter is brown, add the fish to the pan. Sear the fish for 3-4 minutes per side, only flipping it once. Remove the fish when it’s firm and starts to flake.
4. Serve the fish over the vegetables and drizzle any remaining butter over the top.