Recipe

Black-eyed Beans With Red Snapper And Collards Recipe


Black-Eyed Beans With Red Snapper And Collards Recipe Laadeedaa / All my dishes
3 months, 2 weeks ago
A delicious fish dish.
Prep:25m Cook:30m Servings:4

Laadeedaa

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Ingredients
  • 1 large bunch collard greens (about 1-1/4 pounds)
  • 1 large onion
  • salad oil
  • salt
  • 1 15 to16 ounce can black-eyed beans, drained
  • 1 Tablespoon all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme leaves
  • 1/8 teaspoon ground red pepper
  • 4 4-ounce red-snapper fillets
  • 1 Tablespoon lemon juice
  • lemon slices and parsley sprigs for garnish

Directions
  1. Coarsely chop collard greens and onion.
  2. In 3-quart saucepan over medium-high heat, in 1 Tablespoon hot canola oil, cook onion until tender.
  3. Add collard greens and 1/2 teaspoon salt.
  4. Continue cooking until vegetables begin to brown.
  5. Add 1/4 cup water.
  6. Reduce heat to low.
  7. Cover and simmer 5 minutes or until collard greens are tender, stirring occasionally.
  8. Stir in black-eyed beans and heat through.
  9. Keep warm.
  10. On sheet of waxed paper, combine flour, paprika, thyme, ground red pepper, and 3/4 teaspoon salt.
  11. Press flesh-side of snapper fillets into flour mixture to coat.
  12. In a nonstick 12 inch skillet over medium-high heat, in 1 tablespoon hot canola oil, cook snapper fillets 5 to 7 minutes until fish flakes easily when tested with a fork, turning fillets halfway through cooking time.
  13. Remove fillets to warm platter.
  14. To same skillet, add lemon juice and 1 tablespoon water; heat to boiling; pour over snapper.
  15. To serve, arrange collard greens on platter with snapper.
  16. Garnish with lemon slices and parsley sprigs.
  17. Cooking time: 30 minutes
  18. From Good Housekeeping

Not quite what you're looking for? See more Main Dish / Fish
Comments

rosemaryblue 3 months, 2 weeks ago said:
Oh, my, this sounds wonderful!

peepers 3 months, 1 week ago said:
Oh my gosh, we just love collards and here's another great recipe. I'm going to twist it around a bit and use cat fish because it's local. Thank you kindly for this one.


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