New-Agey Fish and Chips. Discover our recipe.
Ingredients
- Grilled Fish with Kale Chips
- 1 fish per 2 people
- olive oil
- salt and pepper
- 2 lemons, thinly sliced – divided
- 1 whole lemon
- 1 shallot, thinly sliced
- 1 bunch scallions – cleaned
- 2 large lettuce leaves per fish
- 1 head curly kale
Details
Servings 6
Level of difficulty Easy
Preparation time 30mins
Cooking time 30mins
Cost Average budget
Preparation
Step 1
Preheat oven to 400. Cut the kale from the ribs and then rip into smaller pieces. Drizzle liberally with olive oil and then add salt and pepper. Cook for 12 minutes and toss. Cook about another 12-15 minutes until fully crisped.
Step 2
Prepare coals. Salt and pepper the inside of each fish. Stuff each fish with a mixture of one of the lemon and the shallots. Rub the skins with olive oil and then salt and pepper. Lay out the lettuce leaves and layer with remaining lemon slices and some scallions (divide them evenly). Place the fish on top of the lettuce “plates”. Place onto hot coals when ready. Cook on both sides for 7 minutes each. Try to leave the lettuce plates in place when flipping. Remove from the grill and add a squeeze of lemon.
Using the lettuce under the fish is a great way to retain moisture and keep them from sticking to the grill.
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Chef Tips and Tricks
Named for the famous ballerina Anna Pavlova, this delicate lemon pavlova is simply divine.
INGREDIENTS
- Eggs
- Confectioner's sugar
- Fresh lemon juice
- Sugar
- Flour
- Butter
- Lemon zest
METHOD
- Separate egg yolks and whites
- In a bowl, whisk egg whites
- Add confectioner's sugar
- Distribute on baking pan and flatten center lightly with a spoon
- Bake for 30 minutes at 250 degrees
- While that's baking, squeeze fresh lemon juice into a bowl
- Add egg yolks, sugar, and flour then whisk together
- Add butter and whisk again
- Take the merigues out of the oven once they're ready
- Spoon the filling into the center of the meringues
- Grate lemon rind and sprinkle the zest over the top of the pavlovas
- Serve!
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