Citrus-Roasted Paiche in Collard Wraps
Serves 4
Time 35 min
After a brief roast in a hot oven, the ingredients for this easy dinner are extra delicious, and wrapping them in blanched collard leaves makes the dish wonderfully healthy. Paiche is a firm, flavorful fish that roasts beautifully, but you can substitute another thick, meaty fillet such as cod or salmon. Got leftovers? They’re great straight out of the refrigerator! Watch our how-to video.
Special Diets:
Ingredients
- 3/4 pound skinless paiche fillet, cut into 1-inch cubes
- 2 bell peppers (any color), diced
- 1 large seedless orange, peeled and diced
- 1 lemon, peeled and diced (remove any seeds)
- 1/4 teaspoon fine sea salt
- 8 large collard green leaves
- 1/4 medium red onion, finely diced (about 1/3 cup)
Method
Preheat the oven to 425°F.
Combine paiche, peppers, orange, lemon and salt in a 9x13-inch baking dish.
Roast until fish is just cooked through and peppers are softened, about 15 minutes, stirring once halfway through the cooking time.
Meanwhile, bring a large pot filled halfway with water to a boil.
Using a paring knife, make a V-shaped cut into each collard leaf and remove thickest part of rib.
Drop leaves 2 at a time into the boiling water and cook until just pliable, 1 to 2 minutes. Drain on a kitchen towel.
Lay collard leaves on a work surface, slightly overlapping sides where rib was cut out.
Place a scant 1/2 cup fish mixture in the middle, sprinkle with onions and roll up burrito-style.
Nutritional Info:
Per serving: 2 filled wraps, 120 calories (10 from fat), 1.5g total fat, 0g saturated fat, 40mg cholesterol, 210mg sodium, 10g carbohydrates (3g dietary fiber, 6g sugar), 17g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 3/4 pound skinless paiche fillet, cut into 1-inch cubes
- 2 bell peppers (any color), diced
- 1 large seedless orange, peeled and diced
- 1 lemon, peeled and diced (remove any seeds)
- 1/4 teaspoon fine sea salt
- 8 large collard green leaves
- 1/4 medium red onion, finely diced (about 1/3 cup)