Steelhead Trout and Braised Collard Greens
Indulge in the vibrant flavors of this healthy and nourishing dish - Lemon Herb Steelhead Trout paired with Braised Collard Greens. The steelhead trout fillets are seasoned to perfection with zesty lemon, aromatic garlic, and a blend of savory herbs. On the side, we have a bed of collard greens, expertly braised in grass-fed ghee, shallots, and a hint of red pepper flakes for a touch of warmth. This dish not only excites the taste buds but also provides a wholesome serving of nutrients.
2
Serving size
20
Fish
Seafood
Detox
Ingredients
For Trout:
Fresh:
2 (4-6 ounce) steelhead trout fillets, skin on (sub salmon if unavailable)
2-3 garlic cloves, minced
Zest from ½ a lemon
2 teaspoons fresh thyme
2 teaspoons dill
Staple:
1 tablespoon avocado oil
1 teaspoon paprika
1 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
For Greens:
Fresh:
1/2 cup chicken bone broth
3-4 cups collard greens, chopped
1 shallot, chopped
1 clove garlic, minced
Staple:
1 tablespoon grass-fed ghee
1 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
1⁄4 teaspoon red pepper flakes
Wild-caught organic seafood and organic non-gmo veggies are linked where available
2
Serving size
Directions
Print RecipePreheat the Oven:
1. Preheat the oven to 400°F.
Prepare Steelhead Trout:
2. Place steelhead trout fillets on a baking sheet lined with optional unbleached parchment paper for easy cleanup.
3. Pat the fish dry with a paper towel.
4. Drizzle with avocado oil, add lemon zest, minced garlic, and season with thyme, dill, paprika, salt, and pepper.
5. Rub the seasoning into the fish and bake for 10to 12 minutes until the fish flakes easily with a fork, approximately 10minutes per inch of fish thickness.
Braise Collard Greens:
6. Chop shallot and collard greens if not already done.
7. Heat ghee in a skillet over medium-high heat until melted.
8. Add shallot and sauté for 1 minute. Add collard greens and stir.
9. Season with salt, pepper, and minced garlic.
10. Lastly, add bone broth and braise on medium-low heat until the greens are tender and most of the liquid is evaporated.
Serve:
11. Serve the succulent, flavorful fish alongside tender collard greens. Top with red pepper flakes for an extra kick.
Total Macros:
Calories: 408
Protein: 30.5g
Carbs: 10g
Fat: 27g
© 2024 New Leaf Table