We love our produce market up on Piedmont Avenue, the Monte Vista market. You can find daily deals there that would wow even the most thrifty customer. Michelle came home yesterday with this bag of mixed greens that cost her $1.99. I would place the bag at roughly 4 pounds, untrimmed. The bag contained an even mix of chard (green, rainbow), kale (dinosaur and curly), and mustard greens. You can come home with huge bags of mushrooms, peppers, tomatoes, or whatever is “day-old” for super cheap. One time, we came home with a bag of organic avocadoes (over 20) for $2.99. I think we ended up making avocado soup or something healthy that Michelle dug up from recipe magazine, because there were so many.
Anyway, I made this dish the last time and it turned out good, so I thought we’d give a go again this time to see if it’s a keeper. It’s a keeper. I just need a better name though, so if you have any suggestions, let me know. The whole thing probably took about 45 minutes or so, including cooking time.
The ingredients in the recipe below were prepared in advance, but cooked together at the same time. The fish took a little bit longer, only because I had to cook in two batches. But fish cook pretty quickly, so pace yourself. Also, I used dover sole because we bought a lot of it at Costco (from August 2009!!!), but you can use any other thin white fish fillets like tilapia, pompano, snapper, cod, perch, etc.
3 or 4 pounds of mixed greens, stems or ribs or whatever they’re called, trimmed and removed, and cut into 2″ pieces
6 cloves garlic, crushed, minced
2 Tablespoon olive oil
1/2 cup pine nuts, toasted
zest of two lemons
juice of two lemons
In a really big skillet, sautée the garlic in olive oil over medium-high heat. Add veggies, a little bit at a time so that they all cook until just soft and wilted. Turn heat off and add in toasted pine nuts, lemon zest, and lemon juice. Mix well and set aside.
1 pound or so thin white fish fillet
2 eggs, beaten
1/2 cup of Bob’s Red Mill “Mighty Tasty Hot Cereal” or dry polenta
3 Tablespoon cajun spice
additional spices if you want the extra kick: cayenne, coriendar, italian seasonings, pepper, salt
2 Tablespoon olive oil, for pan-frying
In a spice grinder, pulse together the dry cereal with spices for a few seconds to get an even mix. Pour dry contents onto a flat plate. Pat fish dry with paper towel, then dip in egg mixture. Place on cereal-spice mix and flip over a couple of times to coat evenly with cereal mix. Pan-fry over medium-high heat until just done, maybe 2 to 3 minutes per side, depending on thickness of the fillets.
It’s really yummy and something you’ll want to make again. Even if it means going to Costco and stocking up for a couple of years…I am sure you can also substitute some type of flour batter instead of the dry cereal-spice mix. This is probably a little bit healthier.