We usually eat (or at least try to eat) seafood on Saturdays. We're also usually low on groceries since we get those on Sunday. (And now you know another reason I share simple seafood recipes. :P) With the warmer weather, I wanted something light, tasty, and refreshing. And I needed to have everything on hand already. Looking around, I found some last bits of collard greens (kale works well too) and not too much else. I wanted some sort of pasta since we hadn't had any in a while, and I just kinda went from there. Cook up the greens, pasta, and fish, then mix it all together. I threw in some garlic with the collard greens out of habit and cooked the fish up with a bit of lime. (No lemons on hand.) After combining all the components, you can "fancy" it up a bit with some capers and grated Parm.
Yield: 2 servings
|2 cloves||garlic, minced|
|1 bunch||greens, chopped||I used collards, but most greens should work well.|
|1 tablespoon||lime juice|
|2||tilapia fillets||about 4 ounces each|
|1/4 cup||Parmesan cheese, grated|
|2 tablespoons||capers, drained|
|2 servings||pasta||I used a combo of gemelli and cavatappi.|
- Gather all materials.
- Cook pasta following package directions.
- Heat garlic in a bit of oil until fragrant.
- Add in greens, and cook until slightly wilted.
- Meanwhile, cook fish. I just greased a pan and cooked up the fish with a bit of pepper. Grilling is another nice option.
- Mix cooked greens and pasta, and then top with tilapia (or mix in like we did).
- Drizzle with lemon or lime juice, sprinkle on a bit of Parmesan, and then top with capers.