Grilled Fish with Kale (#93)

Grilled Fish with Kale (#93)

Basic Information

• Servings: 2
• Serving Size: 1 plate
• Difficulty: 2
• Budget: 3
• Prep Time: 15
• Cook Time: 15
• Total Time: 30
• Meal Type: Main Dish

Diet Types

• Omnivore
• Low-Carb
• High-Protein
• Paleo
• Whole30
• Gluten-Free
• Pescatarian

Equipment

• Grill pan or outdoor grill
• Medium skillet
• Tongs
• Measuring spoons

Ingredients

1. 8 ounces white fish fillet (e.g., cod, tilapia)
2. 2 cups kale, chopped
3. 1 tablespoon olive oil
4. 1 teaspoon lemon juice
5. 1/4 teaspoon salt
6. 1/4 teaspoon black pepper

Directions

1. Preheat grill pan or outdoor grill to medium-high heat.
2. Brush fish with 1/2 tablespoon olive oil, season with salt and pepper, and grill for 4-5 minutes per side until flaky (internal temperature 145°F).
3. In a medium skillet over medium heat, heat remaining olive oil, add kale, and sauté until wilted, about 5-7 minutes.
4. Divide kale onto two plates, top each with half the grilled fish, drizzle with lemon juice, and serve hot.

Storage

Refrigerate in an airtight container for up to 3 days. Reheat in a skillet or microwave.

Nutrition

• Calories: 260
• Protein: 24g
• Fat: 14g
• Carbs: 6g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A