Enjoy a wholesome dish featuring vibrant kale and collard greens paired with succulent mahi mahi, all drizzled in a zesty lemon garlic butter sauce. The addition of juicy cherry tomatoes adds a burst of sweetness that perfectly complements the earthiness of the greens. This recipe is nutritious, rich in flavor, and perfect for a satisfying dinner.
– makes about 3-4 servings –
Ingredients
1 lb mahi mahi fillets
2 cups kale, chopped
2 cups collard greens, chopped
1 cup cherry tomatoes, halved
1 cup heavy cream
3 cloves garlic, minced
1/2 cup unsalted butter
1 lemon, juiced and zested
2-3 tbsp olive oil
Salt and pepper to taste
Red pepper flakes (optional, for heat)
Parsley for garnish
Steps
1. In a large skillet, heat olive oil over medium heat. Add greens, season with collard green seasoning. Add a splash of red cooking wine. Mix and cook until slightly wilted. Remove from pan.
2. Season mahi mahi with salt and pepper, add a little olive oil to pan, then add fish to the pan. Cook for 4-5 minutes on each side until golden brown and cooked through. Remove and set aside.
3. In the same skillet, add butter, garlic and melt. Then add heavy cream, lemon juice and zest.
4. Add cherry tomatoes cooking for another 2-3 minutes until tomatoes soften. Add back greens and fish and spoon sauce over the top. Cook for 1-2 minutes allowing the flavors to meld. Plate, spooning additional sauce over the top. Garnish with parsley & lemon slice if desired. Serve.
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