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Tuesday, September 01, 2009

Gingered Tilapia & Kale/Swiss Chard

Here is one of my families favorite fish recipes:

Gingered Tilapia & Kale/Swiss Chard

4-10 Tilapia Filets (delicious with other fish too)
1 ½ tbsp or more grated fresh ginger
1 ½ tbsp or more chopped garlic
½ tsp. each salt & pepper
1 ½ tbsp. olive oil
1 small onion chopped
2-3 bunches Kale or Swiss Chard, stems removed and leaves roughly chopped
¼ cup chicken broth
¼ cup white wine
Lemon Juice
Braggs liquid (natural soy sauce) to taste
Serve over Whole Grain Brown Rice Cooked

Sprinkle half oil into skillet, add ½ ginger and ½ garlic. Layer fish on top. Sprinkle with Salt & Pepper. Cook 2-3 minutes per side over medium high heat until fish flakes.Sprinkle with some lemon juice while cooking. Remove from skillet and keep warm. Heat remaining ½ tbsp. oil in skillet. Cook onion & remaining ginger & garlic, cook 3-5 minutes. Add Kale or Swiss Chard, remaining Salt & Pepper, chicken broth and wine to skillet. Cook 3-5 minutes, stirring until Kale is wilted. Spray with some Braggs liquid soy to taste (approx. 1 tsp-1 tbsp). Serve Fish and Kale over Cooked Whole Grain Brown Rice.

*Kale shrinks down a lot so it will seem like a lot when beginning to cook.

Share the Health,
Karen Herrmann-Doolan, NSP District Manager
Nature's Sunshine Herb Specialist
Natural Health Educator
herbsplus@mynsp.com
O: 704-966-6645
H: 704-588-7638

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www.mynsp.com/herbsplus
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