Southern-Style Tilapia & Collard Greens with Piquillo Pepper & Pickle Relish

Southern-Style Tilapia & Collard Greens

with Piquillo Pepper & Pickle Relish

25 MIN
2 Servings
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From the Test Kitchen

Served atop braised apple and collard greens, our flaky tilapia fillets are coated with bold, Cajun-style spices, creamy buttermilk, and naturally sweet cornmeal, then pan-fried to achieve a delightfully crunchy, flavorful crust. We’re garnishing them with an easy relish of chopped pickles and roasted piquillo peppers for a bright, tangy finish.
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.

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Wellness Details

Diabetes Friendly 500 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    460 Cals (est.)
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Nutrition Label
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fresh
ingredients
Southern-Style Tilapia & Collard Greens with Piquillo Pepper & Pickle Relish
Title
  • 2 Tilapia Fillets
  • 1 bunch Collard Greens
  • 1 Red Onion
  • 1 Apple
  • ½ cup Cornmeal
  • ¼ cup Buttermilk
  • 2 oz Pickle Chips
  • 1 oz Roasted Piquillo Peppers
  • 1 Tbsp Red Wine Vinegar
  • 2 Tbsps Fromage Blanc
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
time-saving
tips & techniques
Prepare the ingredients & make the relish:
1 Prepare the ingredients & make the relish:

Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Grate the apple on the large side of a box grater, discarding the core. Separate the collard green leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the pickle chips and peppers; combine in a bowl. 

Braise the apple & collard greens:
2 Braise the apple & collard greens:

In a medium pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the grated apple and chopped collard greens; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the collard greens are slightly softened. Add the vinegar and 1/2 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 9 to 11 minutes, or until the collard greens are softened and the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Coat the fish:
3 Coat the fish:

Meanwhile, place the cornmeal on a large plate; season with salt and pepper. Place the buttermilk in a large bowl; season with salt and pepper. Pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you will have extra). Working one piece at a time, thoroughly coat the seasoned fish in the seasoned buttermilk (letting the excess drip off), then in the seasoned cornmeal (pressing to adhere). Transfer to a plate. 

Cook the fish & serve your dish:
4 Cook the fish & serve your dish:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fish. Cook 3 to 4 minutes per side, or until golden brown and cooked through.* Turn off the heat. Serve the cooked fish over the braised apple and collard greens. Garnish with the relish and fromage blanc. Enjoy!

* An instant-read thermometer should register 145°F.

Tips from Home Chefs

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Get This Recipe Delivered
Prepare the ingredients & make the relish:
1 Prepare the ingredients & make the relish:

Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Grate the apple on the large side of a box grater, discarding the core. Separate the collard green leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the pickle chips and peppers; combine in a bowl. 

2 Braise the apple & collard greens:

In a medium pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the grated apple and chopped collard greens; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the collard greens are slightly softened. Add the vinegar and 1/2 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 9 to 11 minutes, or until the collard greens are softened and the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Braise the apple & collard greens:
Coat the fish:
3 Coat the fish:

Meanwhile, place the cornmeal on a large plate; season with salt and pepper. Place the buttermilk in a large bowl; season with salt and pepper. Pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you will have extra). Working one piece at a time, thoroughly coat the seasoned fish in the seasoned buttermilk (letting the excess drip off), then in the seasoned cornmeal (pressing to adhere). Transfer to a plate. 

4 Cook the fish & serve your dish:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fish. Cook 3 to 4 minutes per side, or until golden brown and cooked through.* Turn off the heat. Serve the cooked fish over the braised apple and collard greens. Garnish with the relish and fromage blanc. Enjoy!

* An instant-read thermometer should register 145°F.

Cook the fish & serve your dish:
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