Ingredients
- two tablespoons extra-virgin essential olive oil
- 2 stalks celery, finely chopped
- 5 scallions, sliced (white-colored and eco-friendly parts separated)
- 2 cloves garlic clove, finely chopped
- 2 1/2 teaspoons Cajun seasoning
- 2 1/2 teaspoons light brown sugar
- 2 15 -ounce cans kidney beans, drained and rinsed
- 1 15 -ounce can no-salt-added diced tomato plants
- 3 cups frozen kale, turnip or mustard vegetables (8 ounces)
- Louisiana-style eco-friendly hot sauce
- 4 4 -to-5-ounce trout fillets, pin bones removed, patted dry
- Lemon wedges, for serving
Directions
Heat 1 tablespoon essential olive oil inside a medium saucepan over medium-high temperature. Add some celery and scallion whites and prepare, stirring from time to time, until soft, four to five minutes. Add some garlic clove and 1 teaspoon each Cajun seasoning and brown sugar and prepare, stirring, thirty seconds. Add some beans, tomato plants and threeOr4 cup water provide a simmer and prepare before the liquid is slightly reduced, ten to twelve minutes. Stir within the kale and prepare until tender, about a few minutes. Add some scallion vegetables along with a couple of dashes of hot sauce.
Meanwhile, mix the rest of the 1 1/2 teaspoons each Cajun seasoning and brown sugar and sprinkle around the flesh side of every fish fillet. Heat 1/2 tablespoon essential olive oil inside a large nonstick skillet over medium-high temperature add 2 fillets, seasoned-side lower, and prepare, undisturbed, until blackened at the base, three or four minutes. Carefully turn the fillets and prepare until opaque, about another minute. Transfer to plates. Repeat using the remaining 1/2 tablespoon essential olive oil and a pair of fish fillets. Serve using the kale and lemon wedges.
Per serving: Calories 405 Fat 11 g (Saturated 2 g) Cholesterol 94 mg Sodium 503 mg Carb 41 g Fiber 19 g Protein 35 g
Photograph by Christopher Testani