When I was prepping all of my lunches yesterday for the week, I found myself with a TON of kale leftover. I always make a point of juicing some of it, which I did, and then I made a quick kale paste, too. It came out really well with the flavors of the spices. Nom nom.
Spiced Fish with Kale Sauce
Serves: 1 Time: 20-30 minutes including prep Difficulty: Not for a brand new cook
- 4 oz. white fish such as cod, halibut, or tilapia
- 4 shrimp, peeled and deveined
- 1 tsp. coriander
- 1 tsp. cumin
- 1 c. kale, ribs removed
- 3 sun-dried tomatoes in oil
- 1/2 shallot
- 6 snap peas
- 5 cherry tomatoes
- 1/2 lemon, juiced
- 1/4 c. stock (fish, vegetable, or chicken)
- 1 scallion, sliced
- olive oil
Combine the kale, sun-dried tomatoes, and shallot in a food processor. Pulse until combined, then drizzle in a small amount of oil to get a wet paste to form. Season with salt and pepper and set aside.
Season the fish and shrimp with salt, pepper, coriander, and cumin.
Bring a small pot of water to a boil. Salt the water, then cook the snap peas for 1-2 minutes. Transfer immediately to a bowl of ice water. This is called "shocking" and will stop the cooking process.
Heat 1 T. of oil in a pan. Add the fish and cook for 3-4 minutes on one side. Turn the fish and add the shrimp, tomatoes, and snap peas to the pan. The fish will cook for another 3-4 minutes; the shrimp will need about 1 1/2 minutes on each side.
Once cooked and the tomatoes have blistered a little bit, transfer the fish and veggies to a plate. Return the pan to the stove. Add in 1/2 of the kale paste and the stock and simmer for 5-6 minutes.
Pour the sauce over the fish. Dollop the remaining kale mixture on the fish. Finish the plate with the scallions and lemon juice.