Flounder Stuffed with Kale

 Flounder Stuffed with Kale

Because of my daughter, Aurora’s allergy, we don’t have fish as often as I like, but when I found some wild-caught flounder filets at a great price,  I decided to give it a try. This is a quick and simple meal to prepare, but with the rich green of the kale, deep red of the dried cranberries, and the sprinkling of bacon on top it is a visually stunning meal to present to your family or guests. The first time I served this, my husband told me that he felt like he should have dressed up for dinner. And the same husband who doesn’t usually eat kale will gladly accepts seconds of this. We have had it many times since, and it has become a family favorite.

Feel free to experiment with different varieties of fish. We also really enjoy it with Swai, which is a lot more cost effective.

Swai stuffed with Kale

 

Flounder Stuffed with Kale
Serves 4
A beautiful, rich meal that is deceptively easy to prepare.
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 2 lbs wild-caught flounder filets
  2. 12 oz package bacon, cut into small pieces
  3. 1 large bunch kale, stems removed and torn into bite sized pieces (you may want more kale, depends on how much you like it!)
  4. 1/4 C dried cranberries
  5. 1/8 C sliced almonds
  6. 1-2 Tbsp lemon juice
  7. Salt and pepper to taste
Instructions
  1. Preheat oven to 350.
  2. Prepare the flounder filets by patting dry, sprinkling with salt and pepper to taste, and placing into a foil lined pan. If desired, drizzle lightly with olive oil. Bake 10-15 minutes until golden brown and fish gently flakes when pricked with a fork.
  3. In a large skillet, cook the bacon pieces until crispy and brown. Remove the bacon to a paper-towel lined plate to cool and crisp. Reserve the bacon grease.
  4. Add the kale, cranberries, and almonds to the bacon grease in the hot skillet. Toss gently with lemon juice, and continue to cook until the kale is a bright green.
  5. On each plate, scoop a generous serving of the kale mixture. Add a flounder filet on top, and sprinkle generously with the bacon pieces.
Notes
  1. Pairs nicely with steamed vegetables and baked sweet potatoes.
Created To Be Paleo http://CreatedToBePaleo.com/

Mahi Mahi with Mango Salsa

 Mahi Mahi with Fresh Mango Salsa  DSC_1874

I was trying desperately to come up with something to eat for dinner the other night, since I had forgotten to thaw anything out. My musings led me to fish, because it can be thawed in a matter of minutes in cold water. So I went out to the freezer and pulled out some Wild-Caught Mahi Mahi filets. And then I began to ponder how to dress it up, from a plain fish meal to something extraordinary. I looked around my kitchen, saw some mangos at just the right level of ripeness, grabbed a cucumber and a serrano pepper, and a delicious meal was born! The sweetness of the mangos was nicely balanced with the tanginess of the lime juice, and just a touch of heat from the serrano made it a real husband-pleaser.

It was pretty quick and simple to throw together, which was especially good because both kiddos are sick and want to be held by mommy constantly. Prepare the Mahi Mahi anyway you would like. I cooked them on the griddle, but they could be baked, broiled, or grilled with equally delicious results. Paired with tostones, cucumber salad, and some fresh avocado, it was a perfect light meal for a hot summer day (the downside to living in Florida is that summer lasts well into October, and sometimes beyond.)

Mahi Mahi with Fresh Mango Salsa
Serves 4
A quick and easy dinner that will keep you and your kitchen cool.
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Total Time
25 min
Total Time
25 min
For Fish
  1. 4 Wild-Caught Mahi Mahi Filets
  2. Healthy fat of choice
  3. Salt and pepper, to taste
For Fresh Mango Salsa
  1. 1 ripe mango, peeled and diced
  2. 1/2 C cucumber, peeled, seeded and diced
  3. 1 serrano pepper, seeded and finely chopped (any chile will do, it just depends how hot you like it)
  4. 2 Tbsp green onions, diced
  5. Juice from 1 lime
  6. salt and pepper, to taste
  7. 1-2 Tbsp fresh cilantro, chopped (opt.)
Instructions
  1. Preheat the griddle, and lightly coat bottom with the fat of your choice (i.e. bacon grease, lard, coconut oil, olive oil). Season fish filets with salt and pepper.
  2. Cook fish filets for 5-7 minutes on each side, until fish flakes easily with a fork and is cooked through.
  3. While the fish is cooking, prepare the mango salsa by gently stirring all ingredients together until well-combined. Season with salt and pepper to taste.
  4. Serve by spooning the mango salsa over the fish. Enjoy!
Notes
  1. I served this with tostones, a simple cucumber and onion salad, and fresh avocado slices. For the kids, I made them a simple salsa, without the chile or green onion.
Created To Be Paleo http://CreatedToBePaleo.com/

 

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