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Ingredients:

  • 2 tbsp. extra virgin olive oil
  • 4 cups chopped kale or Swiss chard
  • 1 shallot, sliced thinly
  • 3 cloves garlic, sliced
  • Two 8-oz. grouper fillets (or other large whitefish)
  • Salt and freshly ground pepper
  • Juice of 1 lemon
  • 4 fresh chives, sliced thinly

Directions: Heat half the olive oil in a large sauté pan over medium heat. Add the kale, shallot and garlic, and sauté, stirring occasionally, for 5 to 7 minutes (until the vegetables are slightly softened). Add 2 tbsp. water; cover and steam for about 1 minute until the water has cooked off. Remove from pan and set aside. Wipe the pan clean with a paper towel and add remaining olive oil; bring to medium-high heat. Season the fish with salt and pepper and place it in the pan, skin side down. Cook for 5 to 6 minutes, until the skin is browned and crisp. Turn the fish fresh side down and cook for an additional 4 minutes. Divide into four servings (serve fish over the kale), drizzle with fresh lemon juice and garnish with chives.

 Nutrition Information:

Serves 4
Sugar: 1.6 tsp.

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Written by Renew Life

At Renew Life, we believe a healthy gut is a happy gut. For nearly two decades we have been formulating superior quality digestive care supplements to help people achieve optimal health from the inside out.* We proudly stand behind the quality, purity, and potency of every product we make. Sign up for our emails to receive new product announcements, company news, and exclusive offers!