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Lynds
Apr 27, 20203 min read

Two Types of Fish, Over Wilted, Spinach and Kale, with a Dairy Free Caper sauce.

This was a decadent yet healthy meal that was easier to whip up than it looks!



This is a 3 pan meal to get it all timed right... that said you can do this in stages as well as several features of it take mere minutes to actually cook.


In Pan number 1 I started the fish. You can use any fish you would like, but having two types of fish with very different flavours is what plays nicely with this dish. In this case I used mahi mahi and pink salmon. I cooked them in a high heat oil, in this case Avocado Oil and dusted them with chili powder, garlic powder and oregano. I seared them on high heat on both sides, then dropped the heat, covered with a lid to cook through.



You will want the fish to finish up with the following crust, but not until you have finished the next two steps.





In the second pan I added a touch of avocado oil and some capers to fry them. Crispy capers are incredibly delicious and the slight crunch to them really adds to the dish when they become introduced to the wilted spinach and kale.





Once crispy, I added half a can of coconut cream to create the "cream" sauce.


I also added a dusting of chili powder to this and allowed it to simmer and thicken slightly.



Turn to low heat to keep warm while your fish finishes cooking and you start work on the wilted spinach and kale.


I've mentioned before that I have a garden in my back yard and I try to grow as much food as possible each year to feed my family. Last year I decided to leave my kale planted and see if it survived the winter well. And it did, so I have a decent amount of kale currently ready to go. I love being able to incorporate my own food into recipes, especially so soon in the season!



I do not have spinach that is beyond seedlings at this time so I used the frozen variety.

In a pan I made sure the spinach completely defrosted. The spinach will be the "most cooked" portion of the wilted base, and will be complemented texture wise with the fact that the kale will still have a bit of form to them, because they will just be wilted, and not cooked. It should look like this when you pull it from the heat.





At this point you just have one more quick thing to do while you are plating out the dish.... in the kale pan, while you are stacking the kale, the sauce and the fish.... you need to toast some bread crumbs and garlic powder in a touch of avocado oil to create a crumble for the top of the fish. This takes literally 1-2 minutes on medium heat so as not to burn them.



For the plating... cover the plate with your kale and spinach. Spoon the desired amount of the caper cream sauce over the greens.



Cut the fish in half to create at least 2 chunks of each type and place them on the greens in an alternating order.




Then place the crumble on top and serve!



The Recipe:


Cook two small fillets of fish of your choosing. This was mahi mahi and salmon. (per person or choose larger pieces to devide amongst your dinner guests.)


Cook the fish in a frying pan with avocado oil. Dusting with garlic powder, chili powder and oregano. It would be less than a Tsp of each per fillet.


On high heat sear each side, and then lower heat and cover to cook through.


In a separate pan fry capers in oil until crispy, then add half a can of coconut cream, or more depending on how many dinner guests you are serving. Add around 1 Tsp of chili powder to the cream and stir to incorporate.


In a third pan wilt the spinach and kale. You want this to be wilted and not cooked.


Start layering your items on a plate, while you cook the crumble which consists of:

2 Tbsp of breadcrumbs per person, with 1/4 Tsp of garlic powder and a dash of oil. Cook on medium heat, stirring and flipping around until toasted. Layer on top of the fish. Enjoy!







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