The Recipes

Spiced Fish with Kale Sauce

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

- salt

- pepper


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.