Emulsifier Free Cilantro Lime Wild Fish with Sautéed Beet Greens
Total time35 min
Prep time15 min
Cook time20 min
4.5(17)
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Learn more →Ingredients
4 servings
For the fish
- 4 wild-caught white fish fillets (cod, halibut, or snapper), about 6 oz each
- 2 tbsp olive oil
- ½ tsp sea salt
- ¼ tsp black pepper
- ½ tsp ground cumin
For the cilantro-lime sauce
- 3 tbsp fresh lime juice (from about 2 limes)
- ¼ cup fresh cilantro leaves, finely chopped
- 2 tbsp olive oil
- 1 tsp lime zest
- ¼ tsp sea salt
For the beet greens
- 1 lb beet greens (from 1–2 bunches of beets), stems trimmed, leaves roughly chopped
- 2 tbsp olive oil
- 2 cloves garlic, thinly sliced
- 1 tbsp fresh lemon juice
- ¼ tsp sea salt
For serving
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the lime juice, lime zest, chopped cilantro, 2 tbsp olive oil, and 1/4 tsp sea salt until combined. Set the cilantro-lime sauce aside.
- 2
Pat the fish fillets completely dry with paper towels, then season both sides evenly with the sea salt, black pepper, and ground cumin.
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