Parmesan Crusted Fish over Wild Rice with Mustard Greens

Ingredients

SERVINGS: 2-6 Serving(s)

1-1/2 cups dry wild rice
2 tablespoons olive oil
2 tablespoons minced garlic
1/2 cup chicken broth
12 ounces chopped greens (mustard, collards or kale)
3 tablespoons butter, divided
1/2 cup shredded Parmesan cheese
1/2 cup almond meal/panko breadcrumbs
2 teaspoons paprika
1-1/2 to 2 pounds fish fillets
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
Hot sauce
Salt and pepper, to taste

About this recipe

This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three to best utilize your time and ingredients. Start with this one for Parmesan Crusted Fish over Wild Rice with Collard Greens. After cooking that, you will be part-way toward two other meals in the stack, Southern Fish Stacks with Cilantro Aioli and Creamy Parmesan Grits with Fish Cakes.

Instructions

Cook wild rice according to the directions on package.

Add olive oil and minced garlic to a large pot set to medium heat. Allow to sizzle for a minute, then add chicken broth and greens to the pot. Cover and simmer for 10 minutes, stirring a few times and adding more broth if needed to prevent burning.

Heat 2 tablespoons butter in a cast iron/other skillet over medium heat. Add Parmesan cheese, almond meal/panko, paprika and some salt and pepper into a shallow dish. Dip both sides of thefish fillets into this mixture to coat well, then place in heated skillet. Cook each side for 2 to 4 minutes depending on thickness, until cooked throughout.

Stir mustard and vinegar into cooked greens. Add 1 tablespoon butter and some salt to cooked wild rice. Serve a 4- to 6-ounce portion of fish over rice with a side of greens and drizzle with hot sauce if heat is desired. If making the stack of meals, store remaining fish, rice and greens for later use.

•••••

Amy shops for organic food locally at Native Sun Jax!