Eosinophilic Esophagitis Friendly Grilled Fish with Sautéed Greens

Total time35 min

Prep time15 min

Cook time20 min

Eosinophilic Esophagitis Friendly Grilled Fish with Sautéed Greens

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Ingredients

4 servings

For the fish

4 white fish fillets (cod, halibut, or tilapia), about 6 oz each
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2 tbsp olive oil
1 tsp dried oregano
½ tsp garlic powder
½ tsp sea salt
¼ tsp black pepper

For the greens

2 tbsp olive oil
4 cloves garlic, thinly sliced
1 bunch swiss chard (about 10 oz), stems removed, leaves roughly chopped
1 bunch kale (about 8 oz), stems removed, leaves roughly chopped
¼ tsp red pepper flakes (optional)
¼ cup water
¼ tsp sea salt

For serving

1 lemon, cut into wedges (optional)
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Pat the fish fillets dry with paper towels. In a small bowl, stir together the olive oil, dried oregano, garlic powder, sea salt, and black pepper. Rub the mixture evenly over both sides of each fillet.
2
Preheat a grill or grill pan over medium-high heat until hot, about 3–4 minutes. Lightly oil the grates or pan surface. Place the fillets on the grill and cook undisturbed for 4–5 minutes, until the underside is opaque and releases cleanly from the grates.

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