This dish is the result of a quick lunch with my friend Cynthia - and turned out to be amazing. Forgive the poor plating - it was too good to waste time taking pictures of it.
Seriously. Make this.
Ingredients: for 2
- 2 tilapia fillets, 1 carrot, 2-3 collard leaves, 1 oz. sliced almonds (handful), 4-5 dried apricots, olive oil, white wine, lemon pepper, 1 avocado
Heat a heavy skillet on med-hi
Add oil, almonds, and sliced carrot, and stir frequently so they toast golden - not black.
Add cleaned and sliced collards (trim the bottom inch off, and slice the stem thinly and the leaf coarsely)
Add sliced apricots, generous splash of wine, stir, cover, and reduce heat to medium
In a separate skillet - add tilapia with a little oil and lemon pepper, and cook over medium, flipping once, until it flakes easily. Chop into large cubes.
Add tilapia to the saut, slice the avocado over the dish, and serve warm.
Say "mmmmm" a lot.
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