Kale and mushrooms serves as a nice slightly bitter compliment to the acidity of the lime-cilantro sauce. The Fish and Kale are roasted together with white wine and served with the tangy lime-cilantro sauce on the side. Great either served by itself or with a side of couscous or rice.
Prep Time: 10 Minutes
Cooking Time: 20 Minutes
1 Scallion chopped
1/4 Cup Cilantro chopped
1 Tablespoons Lime Juice
3 Tablespoons Low Sodium Soy Sauce
2 Teaspoons Ginger grated
3 Tablespoons Olive Oil divided
2 Cups Mushrooms sliced.
1 lb Kale coarsely cut
1/2 cup dry white wine
2 Tilapia Fillets cut into 8 pieces
Step 1: Arrange a rack in upper third of oven and preheat to 400 degrees Fahrenheit.
Step 2: In a small bowl, combine the scallion, cilantro, lime juice, soy sauce and ginger. Whisk in 1 tablespoon olive oil and season with salt and pepper. Set aside.
Step 3: Heat the remaining olive oil in a large oven safe skillet. Add the mushrooms to the pan and stir fry slightly cooked (about 3-4 minutes). Add in the chopped Kale and stir fry until leaves are soft and dark green (5-7 minutes). Remove pan from heat and add the white wine to the pan.
Step 4: Season the Tilapia fillets with salt and pepper and arrange in a single layer on top of the Kale and mushrooms. Transfer the pan into the top rack of the oven and and roast until the fish is just cooked through (about 8 minutes). Transfer the ingredients to a large bowl. Spoon some of the lime-cilantro sauce over the dish. Serve with rice or couscous and remaining lime-cilantro sauce on the side.