Tilapia & Collard Greens

Recipe yield: Servings for Two

Ingredients:
2 pieces Tilapia fillets
1/4 tsp. paprika
1/4 tsp. lemon zest
1 Tbsp. lemon juice
Salt and pepper to taste
5 or more collard green leaves, long stems discarded and leaves chopped
1 cup or more water
1 Tbsp. Olive Oil or butter
1/4 cup green and red bell peppers, sliced thinly (one color will do)
1 clove garlic, finely minced
1/4 of a med. sized onion, sliced thinly

Procedure:
1. In a bowl, pour the lemon juice and add the lemon zest, paprika, salt and pepper. Mix and marinate the Tilapia fillets for about 30 mins. to an hour in the fridge.
2. Heat a pot and place the chopped
Collard green leaves. Cover and simmer for 15 to 18 mins. or until the water level has gotten low. Set aside.
3. Heat a skillet and pour the Olive oil. Pan-fry the fish until its slightly brown and set aside.
4. Using the same pan, (Change pan if it gets a lot of burnt particles after pan-frying) pour Olive oil and sauté the garlic and onion. Add in the bell peppers then the boiled collard greens. Stir and season it with salt and pepper. Continue stiring until the remaining water has evaporated.
5. Place the sautéed collard greens in a serving platter and top it with the pan-fried Tilapia. Serve and enjoy!


This is Lannie Armstrong's recipe inspired by Betty Crocker's Fish and Collard Greens from Sharing African-American Recipes from the Soul. Feel free to share and use it for your home cooking. 

Food for the Soul

The rod and reproof give wisdom,

but a child left to himself brings shame to his mother.

Proverbs 29:15, ESV