Interstitial Cystitis Friendly Grilled Fish with Sautéed Greens
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Learn more →Ingredients
4 servings
For the fish
- 4 white fish fillets (cod, halibut, or tilapia), about 6 oz each
- 2 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp sea salt
- ¼ tsp black pepper
Ingredient noteBlack pepper can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/16 tsp per serving) is likely tolerated by many. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
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)
Can be omittedred pepper flakes
- ¼ cup water
- ¼ tsp sea salt
For serving
- 1 lemon, cut into wedges (optional)
Can be omittedlemon
- 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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