Red Snapper with Collards and Black-Eyed Beans

Name: Red Snapper with Collards and Black-Eyed Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch collard greens; 1 medium onion; salad oil; salt; 1 can black-eyed beans; 1 tbsp. all-purpose flour; 1 tsp. paprika; 1/2 tsp. dried thyme leaves; .⅓ tsp. ground red pepper; 4 red-snapper fillets; 1 tbsp. lemon juice; lemon slices and parsley sprigs

Servings: persons

1 bunch collard greens
1 medium onion
salad oil
salt
1 can black-eyed beans
1 tbsp. all-purpose flour
1 tsp. paprika
1/2 tsp. dried thyme leaves
.⅓ tsp. ground red pepper
4 red-snapper fillets
1 tbsp. lemon juice
lemon slices and parsley sprigs

1
Coarsely chop collard greens and onion.
2
In 3-quart saucepan over medium-high heat, in 1 tablespoon hot salad oil, cook onion until tender; add collard greens and 1/2 teaspoon salt; continue cooking until vegetables begin to brown.
3
Add 1/4 cup water.
4
Reduce heat to low; cover and simmer 5 minutes or until collard greens are tender, stirring occasionally.
5
Stir in black-eyed beans; heat through.
6
Keep warm.
7
On sheet of waxed paper, combine flour, paprika, thyme, ground red pepper, and 3/4 teaspoon salt.
8
Press flesh-side of snapper fillets into flour mixture to coat.
9
In nonstick 12-inch skillet over medium-high heat, in 1 tablespoon hot salad oil, cook snapper fillets 5 to 7 minutes until fish flakes easily when tested with a fork, turning fillets halfway through cooking time.
10
Remove fillets to warm platter.
11
To same skillet, add lemon juice and 1 tablespoon water; heat to boiling; pour over snapper.
12
To serve, arrange collard greens on platter with snapper.
13
Garnish with lemon slices and parsley sprigs.

154

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 bunch collard greens, 1 medium onion, salad oil, salt, and more.

Yes, Red Snapper with Collards and Black-Eyed Beans falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!