From the Great Lakes Whitefish Cookbook
Publisher: The Michigan Sea Grant
Yield: 4+ servings
Prep Time: 25 minutes
Cook Time: 15 minutes
Ingredients:
1 large bunch fresh cilantro, chopped
3 cloves of garlic, minced
3 tomatoes or ~ Quart of Canned
2 cups of packed thinly sliced fresh greens (swiss chard or young kale)*
4 Great Lakes whitefish fillets skinned
¼ cup olive oil
1 tablespoon Hungarian-style paprika
½ teaspoon cumin
½ teaspoon turmeric
½ teaspoon ground white pepper
3-4 cups chicken or fish stock ~ less if you use canned tomatoes
Preparation
1. Spread cilantro evenly over the bottom of a Dutch oven.
2. Sprinkle with garlic and arrange greens, then tomatoes over top.
3. Set whitefish on tomatoes.
4. Whisk oil and dry spices in a small bowl and pour over fish.
5. Add JUST enough broth or stock to reach the bottom of the fish.
6. Bring to just under a boil.
7. Cover and reduce heat to low.
8. Simmer until fish is flaky and greens are tender, about 10 minutes.
*If you use mature kale just blanch first!
