Pan-Seared Fish with Garlicky Yucca and Collard Greens

Name: Pan-Seared Fish with Garlicky Yucca and Collard Greens
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1 servings
Cuisine: Cuban
Ingredients: 0.25 pound white fish fillet (such as cod or tilapia); 0.25 teaspoon salt; 0.125 teaspoon black pepper; 0.5 tablespoon olive oil (divided); 0.5 cup frozen yucca (cut into 1-inch chunks); 1 cup water (for boiling yucca); 2 clove garlic (minced); 0.5 cup collard greens (tough stems removed and thinly sliced); 0.5 tablespoon lime juice

Flaky white fish quickly seared until golden, served with soft, garlic-infused yucca and simply sautéed collard greens for a light and healthy Cuban-inspired meal.

Prep: 5 min
Cook: 20 min
Total: 25 min
Servings: 1
Cuisine: Cuban
Difficulty: Easy
Cost: $4.23/serving

Dietary

Soy-Free
Nut-Free
Egg-Free
Gluten-Free
Dairy-Free
Pescatarian
High-Protein
Low-Sugar

Ingredients

0.25 pound white fish fillet (such as cod or tilapia)
0.25 teaspoon salt
0.125 teaspoon black pepper
0.5 tablespoon olive oil (divided)
0.5 cup frozen yucca (cut into 1-inch chunks)
1 cup water (for boiling yucca)
2 clove garlic (minced)
0.5 cup collard greens (tough stems removed and thinly sliced)
0.5 tablespoon lime juice

Instructions

Place 1/2 cup frozen yucca in a small saucepan with 1 cup water and 1/8 teaspoon salt. Bring to a boil, then reduce heat and simmer until tender, about 10-15 minutes. Drain well.
While yucca boils, season 1/4 pound white fish fillet with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Heat 1/4 tablespoon olive oil in a medium non-stick skillet over medium-high heat. Place the seasoned fish in the skillet and cook for 3-4 minutes per side, until flaky and cooked through.
In the same skillet (or a clean one), heat the remaining 1/4 tablespoon olive oil over medium heat. Add 1 minced garlic clove and cook for 30 seconds until fragrant.
Add 1/2 cup thinly sliced collard greens to the skillet and sauté for 3-5 minutes, until wilted and tender-crisp. Season with a pinch of salt.
In a small bowl, toss the drained yucca with the remaining 1 minced garlic clove and 1/2 tablespoon lime juice. Season with a pinch of salt and pepper.
Serve the pan-seared fish with the garlicky yucca and sautéed collard greens.

Notes

Ensure the yucca is thoroughly tender when boiled. You can mash some of the yucca for a creamier texture if desired.

Nutrition (per serving)

Calories: 360
Protein: 19.4 g
Carbohydrates: 49.5 g
Fat: 8 g
Fiber: 3.9 g
Sodium: 950 mg
Saturated Fat: 1 g
Sugar: 1.6 g
Cholesterol: 50 mg