Sauteed Greens and Blackened Red Snapper
Every night you have to put something on the table to feed your hungry family.
I recently took on a full-time job so this chore has taken on new meaning for me. Some of you will secretly cheer—yes! now she will understand and come up with quicker dinners for us.
And you are probably right.
Fortunately we are going into grilling season and that will help, but our family is in the midst of another challenge—we are building a house. I don’t mean we are hiring a contractor and watching someone else build the house—my husband and son (and daughter when she is back from college) are literally building a house, along with hiring subs to do certain jobs that require expertise such as dry wall, tile, hardwoods, cabinet building etc.
So between the four of us this summer (the teenage kids, myself and Big Al) we are splitting the cooking duties. I will need to plan things out in advance so we have the right groceries but the kids can handle the shopping and many meals on their own. This is a great way to make them self-sufficient once they are out on their own anyway. At college, cooking has already become a great weekend entertainment for my daughter and her friends. I think that is fantastic!
A few tips
This meal should be on the table in less than 30 minutes. It involves drying the fish with paper towels, rubbing the fish with blackened seasonings, chopping an onion, then sautéing the greens while the fish cooks in an oven-proof heavy skillet. (the fish should cook completely on the stove top but just in case you want to put it in the oven to finish it off, depending on thickness of fish, you should use an ovenproof pan.)
This meal has all the great things you are supposed to eat: fish and leafy greens and it tastes so good that (if you like spicy food) you will be thrilled.
Sautéed Southern Greens
Trader Joe’s sells a bag of mixed Southern Greens (it used to be called Chard of Many Colors). On the back of the package it tells you how to cook it up. Here is the recipe: Sauté a medium chopped onion in a few tablespoons of olive oil and butter until soft and then begin adding the greens –cooking them with the onions until they wilt. In between adding more greens you can add some chicken stock, maybe a ¼ cup at a time. I generally season them with some salt and pepper as I add more greens. Eventually the huge bag of greens will be cooked down and ready to serve. Overall I probably use ¾ cup to 1 cup of chicken stock.
Blackened Red Snapper
The first time I made this recipe we used catfish since the recipe I pulled from Guy Fieri was for catfish. I found the catfish a bit difficult to work with, maybe it was the particular filet that I bought, who knows but it took quite awhile to cook in comparison with the red snapper I used the second time around. The snapper just seemed like a better overall taste for us with more of the blackened seasoning shining through.
From Guy’s original recipe I substituted in red snapper for the catfish. I didn’t have garlic powder on hand so I substituted with Lawry’s Garlic Salt and omitted the salt from the recipe. So there you go, three changes to the original recipe so I can show the recipe here. Thank you to Guy for such a great combination for the blackened seasoning.
Blackened Red Snapper
2 tablespoons paprika
1 teaspoon cayenne
1 teaspoon dried thyme
1 teaspoon chili powder
2 teaspoons garlic salt
1 teaspoon freshly ground pepper
Four-6 ounce filets of red snapper or rockfish
2 tablespoons canola oil
2 tablespoons butter
4 lemon wedges
Combine the first 6 ingredients to make the blackened seasoning and spread on a plate. Dry the fish with paper towels and dredge the fish into the seasoning mixture to thoroughly coat each side.
Heat a large heavy-bottomed skillet over high heat until very hot.
Add oil to the pan and when oil is very hot add fish to the pan, cooking each side 2-3 minutes each. (In a large Capahlon skillet I could fit three filets, so you may need to cook in batches keeping the cooked filets warm in a 200 degree F. oven.)
Top each filet with ½ tablespoon butter and serve with a lemon wedge.[/print_this]