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Southern-Style Tilapia & Collard Greens with Piquillo Pepper and Pickle Relish
15 min prep time
25 min cook time
2servings
Recipe by
Blue Apron
Source
Blue Apron
Photo by
Blue Apron
How to Make Southern-Style Tilapia & Collard Greens with Piquillo Pepper and Pickle Relish
Served atop braised apple and collard greens, our flaky tilapia fillets are coated with bold, Cajun-style spices, creamy buttermilk, and naturally sweet cornmeal, then pan-fried to achieve a delightfully crunchy, flavorful crust.
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15 min prep time
25 min cook time
2servings
1/2 recipe
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Step-By-Step Instructions:
- Prepare the ingredients & make the relish: Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Grate the apple on the large side of a box grater, discarding the core. Separate the collard green leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the pickle chips and peppers; combine in a bowl. Combine the paprika, mustard, onion powder, garlic powder, oregano, thyme, and cayenne in a small bowl.
- Braise the apple & collard greens: In a medium pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced onion; season with salt (optional) and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the grated apple and chopped collard greens. Cook, stirring occasionally, 2 to 3 minutes, or until the collard greens are slightly softened. Add the vinegar and 1/2 cup of water (carefully, as the liquid may splatter). Season with salt (optional) and pepper. Cook, stirring occasionally, 9 to 11 minutes, or until the collard greens are softened and the water has cooked off. Turn off the heat. Cover to keep warm.
- Coat the fish: Meanwhile, place the cornmeal on a large plate; season with salt (optional) and pepper. Place the buttermilk in a large bowl. Pat the fish dry with paper towels. Season on both sides with salt (optional), pepper, and the spice blend (you may have extra). Working one piece at a time, thoroughly coat the seasoned fish in the buttermilk (letting the excess drip off), then in the seasoned cornmeal (pressing to adhere). Transfer to a plate.
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Cook the fish & serve your dish: In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fish. Cook 3 to 4 minutes per side, or until golden brown and cooked through.* Turn off the heat. Serve the cooked fish over the braised apple and collard greens. Garnish with the relish and fromage blanc. Enjoy!
* An instant-read thermometer should register 145°F.
Nutrition facts
2 Servings
-
Serving Size
1/2 recipe
- Amount per serving Calories 490
-
Total Fat
14g
- Saturated Fat 3.5g
- Trans Fats 0g
- Cholesterol 75mg
- Sodium 250mg
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Total Carbohydrate
59g
- Dietary Fiber 7g
- Total Sugars 15g
- Added Sugars 0g
- Protein 36g
- Potassium 560mg
- Phosphorous 0mg
Ingredients
red onion
1
apple
1
collard greens
1 bunch (about 6 oz)
dill pickle chips
2 oz
roasted piquillo or red peppers
1 oz
smoked paprika
1 tsp
ground yellow mustard
1/2 tsp
onion powder
1/4 tsp
garlic powder
1/4 tsp
dried oregano
1/4 tsp
dried thyme
1/4 tsp
cayenne pepper
1/4 tsp
olive oil (divided use)
3 tsp
red wine vinegar
1 tbsp
water
1/2 cup
cornmeal
1/2 cup
buttermilk
1/4 cup
fromage blanc (optional)
2 tbsp
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