A few things inspired me tonight. First of all, I love kale. I love it in juice, soups, salads, you name it. Secondly, my mom used to make a cold kidney bean salad when I was a kid. Pretty basic - just onions, celery and mayo. I figured I'd take some of those same ingredients and make a warm kidney bean ragu to go with my fish tonight.
White Fish with Crispy Kale
- 1 fish fillet (I used mahi, but cod, tilapia, halibut, or any firm white fish would work well here)
- 2 T. chopped Tuscan kale (make sure to remove the woody stems)
- 1/4 c. kidney beans, drained and rinsed
- 2 T. chopped onion
- 2 T. chopped celery
- splash of vegetable stock
- pinch crushed red pepper
- 1/4 c. balsamic vinegar
- olive oil
- 1/4 c. peanut oil
- 1/2 lemon, juiced for finishing
In a small pot, heat 1 T. of olive oil. Add the onion and celery and season with salt. Let them soften for 7-8 minutes.
Meanwhile, pour the balsamic vinegar into a small pot and let it reduce over medium-low heat until reduced by half.
Once the veggies are soft, add in the red pepper and beans. Add the stock and let the beans simmer while you cook the fish.
Get out two pans. Add the peanut oil to one and 1 T. of olive oil to the other.
Season the fish with salt and pepper and add it to the pan with olive oil. Cook for 3-4 minutes per side; just until opaque.
Test the peanut oil by touching the bottom of the pan with the handle of a wooden spoon. If bubbles rise, it is ready. Drop in the kale leaves and cook for 1-2 minutes and immediately transfer to a paper towel-lined plate. Season with salt.
Plate the fish. Drain any excess liquid from the beans and plate them alongside. Drizzle the balsamic reduction over both. Finish with the kale leaves and lemon juice.