If it’s just you for dinner tonight, that’s no excuse to head to the drive-through and grab something fast, mediocre, and probably bad for you. Resist that urge! Instead, cook something for yourself that’s flavorful, healthful, and almost as fast.
In my case this evening, that translates into tender fish and hearty greens. Blackening fish is easy to do and adds warm, spicy flavor without overpowering the dish. It’s also a good way to kick up the taste of mild flounder without adding breading or very much oil. A little for rubbing and brushing is all you need.
And the kale—I can’t say enough about the goodness of this bold, beautiful, wholesome green. Except that my husband hates it so I eat a whole lot of it when he’s out of town. Oh, and it’s really, really good with garlic.
Serves 1 (easily doubled)
- chile powder, to taste
- ground cumin, to taste
- sea salt
- freshly ground black pepper
- 1 5-oz skinless flounder filet
- olive oil, for rubbing and brushing, plus 2 tbsp
- 1 garlic clove, finely chopped
- 2 cups lightly packed torn or coarsely chopped kale
- Lay the flounder on a piece of aluminum foil large enough to wrap it in. Rub the fish lightly with olive oil on both sides. Sprinkle each side with chile powder and cumin and season with salt and pepper (extra pepper for that nice blackening effect). Wrap the fish lightly in the foil and refrigerate 15 minutes.
- Heat a medium skillet over medium-low heat and add 2 tablespoons of olive oil. Add the garlic and sauté 1 minute.
- Add the kale and season with salt and pepper. Cover and cook, stirring a few times, until wilted and softened, 4-5 minutes.
|Garlic in Oil|
|Kale Beginning to Cook|
- Meanwhile, heat a 10-inch, heavy skillet (preferably cast-iron) over medium-high heat and brush with olive oil. Unwrap the fish and add to the pan. Cook until beginning to blacken and the flesh flakes easily, turning once, until just cooked through, 2-3 minutes.
|Fish Beginning to Cook|
Plate the sautéed kale and place the flounder on top. Enjoy it hot.
|Blackened Flounder with Garlic Sautéed Kale|