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Coconut Braised Collards with Butter Baked Tilapia

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Dinner, Main Course – American
By Kelly Djalali (Collards Recipe Adapted from Julia Moskin) – Serves: 2
Prep Time: 10 Minutes – Cooking Time: 15 Minutes – Total Time: ~25 Minutes

Coconut Braised Collards with Butter Baked Tilapia is a well-rounded meal; tender, braised collard greens are a perfect match for savory Tilapia.

Ingredients

  • Butter Baked Tilapia
  • 2 Tilapia Fillets
  • Olive Oil
  • Kosher Salt
  • Fresh Cracked Black Pepper
  • 1/2 tsp. Smoked Paprika
  • 1/2 tsp. Dried Thyme
  • 1/2 tsp. Died Oregano
  • 6 tbsp. Unsalted Butter
  • 4 cloves Garlic, grated
  • Zest of 1 Lemon
  • Juice of half a Lemon
  • Coconut Braised Collard Greens
  • 1 Bunch Collard Greens (1.5 to 2 pounds), stems and leaves sliced into 2-inch pieces
  • 1 tbsp. Unsalted Butter
  • 1 tbsp. Coconut Oil
  • 2-3 Scallions, thinly sliced
  • 1 13.66-oz. Can Unsweetened Coconut Milk
  • 1 tbsp. Soy Sauce
  • Flaky Finishing Salt, if desired

Instructions

1

Preheat the oven to 400 degrees.

2

In a small bowl, mix the dried oregano, smoked paprika and dried thyme, mix to combine and set aside.

3

Place fish fillets in a baking dish and lightly oil both sides with olive oil.

4

Sprinkle Kosher salt and fresh black pepper on both sides of the fillets.

5

Sprinkle the spice mix on both sides of the fish fillets. Set baking dish aside.

6

Melt butter in a small saucepan over medium heat. Grate garlic and lemon zest directly into the melted butter. Squeeze juice of half a lemon into the melted butter, swirl to combine and pour the butter mixture over the fish fillets. Set the fish aside.

7

In a large skillet or braiser, over medium heat, melt the butter and add the coconut oil.

8

Sauté the sliced scallions in the oil and butter until slightly softened.

9

Put the fish fillets in the oven and set a timer for 10 minutes.

10

Add the cut collards to the skillet with the scallions. Toss to coat the greens in the oil and butter and cook just until the collards turn bright green.

11

When the collards are bright green, add the coconut milk and the soy sauce. Bring to a simmer and reduce heat to a low simmer. Stir occasionally and let simmer while the fish cooks.

12

At the 10 minute mark, check the doneness of the fish by pressing on the center, or the thickest part of a fish fillet – if it is still very soft, let the fish cook another 3-5 minutes. The fish is done when it's mostly firm to the touch.

13

When the fish is done, turn off the braising collards.

14

Just before plating, baste the fish fillets with the butter braise.

15

Divide the greens between two plates or shallow bowls and top the greens with flaky finishing salt, if desired.

16

Lay a Tilapia fillet on top of the greens and serve.