NUTRITION

SERVINGS

INGREDIENTS

8 oz Tilapia fillets

0.5 tbsp Olive oil

2 cups Kale

0.25 cup Full-fat coconut milk

1 clove Garlic

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Red pepper flakes

PREPARATION

• 1

  Pat the tilapia fillets dry with a paper towel and season both sides evenly with the sea salt and black pepper.

• 2

  Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.

• 3

  Carefully place the tilapia in the skillet and sear for 3 to 4 minutes per side until the fish is golden brown and flakes easily with a fork.

• 4

  Remove the tilapia from the pan and set aside on a plate, tenting with foil to keep warm.

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant and lightly softened.

• 6

  Add the chopped kale and full-fat coconut milk to the skillet, stirring to coat the leaves thoroughly.

• 7

  Simmer the kale for 4 to 5 minutes over medium heat until the leaves are tender and the sauce has thickened into a velvety consistency.

• 8

  Stir in the lemon juice and red pepper flakes, then return the tilapia to the pan for 1 minute to warm through.

• 9

  Plate the creamy kale bed and top with the seared tilapia fillets, drizzling any remaining sauce from the pan over the top.