blackened cod served with sauteed wild rice with celery, green bells, collard greens and cannellini beans
Course Main Course
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
marinating time 1 hourhour
Servings 4(click to scale)
Calories 300kcal
Ingredients
1cupchicken stock
1tspreduced sodium soy sauce
12ozfresh codfillets
1TbspCajun seasoning
5ozwild ricedry
1cupfresh yellow onionsjulienne sliced
1cupfresh celery stalksjulienne sliced
1cupfresh green bell pepperschopped
2tspfresh garlic peeled and minced
6ozcollard greenschopped
1cupcanned cannellini beans, low sodiumdrained and rinsed
1/4cupfresh parsleychopped
1/2eachfresh lemoncut into wedges
1Tbspcanola oil
Instructions
Combine chicken stock and soy sauce and set aside.
Cut fish into 1" cubes. Toss with Cajun seasoning and marinate for 1 hour. Steam until cooked through, about 5 minutes, do not overcook.
Cook wild rice in water like pasta until grains start to burst. Drain and set aside.
Heat pan over medium high heat and drizzle in oil. Add onions, celery, green peppers and garlic. Saute 2-3 minutes. Add collards, beans, wild rice and fish.
Add seasoned chicken stock and stir until hot and greens wilt.
Plate and garnish with chopped parsley and lemon wedge.