Citrus Free Turmeric Ginger Wild Fish with Sautéed Beet Greens
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Learn more →Ingredients
4 servings
For the fish
- 4 wild-caught white fish fillets (such as cod, halibut, or snapper), about 6 oz each
- 1 tsp ground turmeric
- 1 tsp ground ginger
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the beet greens
- 1 lb beet greens (from about 2 bunches of beets), stems trimmed and leaves roughly chopped
- 2 tbsp garlic-infused olive oil
- ¼ tsp red pepper flakes
- 2 tbsp water
- ¼ tsp sea salt
For serving
- 1 lemon, cut into wedges
Can be omittedlemon
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a small bowl, stir together the turmeric, ground ginger, 1/2 tsp sea salt, and black pepper. Pat the fish fillets completely dry with paper towels, then rub the spice mixture evenly over both sides of each fillet.
- 2
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the fillets skin-side down (or presentation-side down if skinless) and cook undisturbed for 4 minutes, until the underside is golden and the fillet releases easily from the pan.
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