3/4 teaspoon hot Spanish smoked paprika (or hot paprika)
2cupscanned no-salt-added diced or crushed tomatoes
1tablespoonextra-virgin olive oil
2 tablespoonschopped cilantro (optional)
4 5-ounce halibut fillets
2tablespoonsdry white wine
Instructions
Remove and discard center stems from collard greens. Stack leaves, and cut lengthwise into strips and crosswise into roughly 1-inch squares. Chop onion into uniformly sized pieces (not too small). Quarter garlic lengthwise and then thinly slice crosswise.
Place coconut oil in a large pot over medium-high heat. Add onion and stir until lightly colored, 2 minutes. Add garlic and collard greens and stir well. Add salt, pepper, and paprika, and stir until nearly dry, about 2 minutes. Add tomatoes and stir well. Lower heat to maintain a steady simmer, cover, and cook until greens are tender, about 9–10 minutes.
Select a shallow pan with a tight-fitting lid, large enough to accommodate fish without touching. Combine olive oil and cilantro; rub on halibut, coating lightly. Season fish with salt and pepper and place in pan. Pour wine around fish and place pan over high heat. As soon as wine begins to bubble, cover pan and set heat to low. Cook about 4 minutes, or until fish is opaque and tender, but not quite falling apart.
Spread collard greens on four serving plates and top with fish, plus any accumulated juices. Serve at once.
Recipe Notes
Nutrition Facts
Steamed Halibut with Collard Greens
Amount Per Serving
Calories 342
% Daily Value*
Cholesterol 45mg15%
Sodium 406mg17%
Total Carbohydrates 20g7%
Dietary Fiber 7g28%
Protein 34g68%
* Percent Daily Values are based on a 2000 calorie diet.