Kale and Pan-Seared Tilapia

1. 1

   Rinse and pat dry the tilapia fillets.

2. 2

   Season with salt and pepper.

3. 3

   Heat a large skillet over medium-high heat.

4. 4

   Melt 1 tablespoon of butter and then add the tilapia fillets.

5. 5

   Cook 1-2 minutes on each side or until golden and cooked through.

6. 6

   Remove the fillets from the pan and set aside.

7. 7

   In the same pan over medium heat, add the remaining tablespoon of butter and then stir in the onion.

8. 8

   Cook for 1-2 minutes or until soft.

9. 9

   Pour in the wine, lemon juice, and salt.

10. 10

    Bring to a simmer and then stir in the kale.

11. 11

    Cover the pan and cook for about 2 minutes or until the kale is tender.

12. 12

    On the serving plates or platter, make a bed of two-thirds of the kale and onions.

13. 13

    Top with the tilapia fillets, and then garnish with the remaining kale and onions, pouring any remaining sauce over the fillets.

* Per serving · 4 servings · Values may vary.

No additional tips available.