This is a great way to fancy up a quick dinner. The greens can be made ahead of time and reheated if necessary. Remember to choose a firm flesh and somewhat fishy flavored variety of sea creature like perch, sea bass, halibut or cod. The stronger fish flavor pairs very well with the smoky, creamy greens. Serve with mashed yams or baked grits.
Pan Fried Perch and Creamy Turnip Greens
- 1 bunch turnip greens washed, center ribs removed and chopped roughly
- 4 cups chicken stock/vegetable stock
- 1 red onion chopped fine
- 4 slices bacon chopped into small dice
- 2 tbsp balsamic vinegar
- 1 1/2 cups cream
In a large pot, fry bacon until fat is rendered and meat is crispy. Add onion to pan and saute until golden over low heat. Add greens and balsamic and cook until they begin to wilt, about two minutes scraping up any bits stuck to the bottom of pan. Add stock and bring to a boil. Turn heat down to medium and simmer until reduced by half and greens are cooked, about 45 minutes. Pour contents into a blender and puree until smooth. The greens can be refrigerated at this point until ready to cook dinner. To finish, pour greens back into pan and add cream. Cook over medium heat until thickened, about 15 minutes. Spoon sauce onto plates and top with fish.
- 1 lb perch fillets
- 1 cup flour
- 2 cups cornmeal
- 1 tsp fresh nutmeg
- 1 egg
Mix cornmeal, nutmeg, salt and pepper in one bowl. Beat egg and mix with white wine in another bowl. Place white flour in yet another bowl. Dredge each fish fillet in flour, then egg wash, then cornmeal. In a pan large enough to hold all the fillets in one layer heat two tablespoons olive oil and pan fry fish until done, about 3-4 minutes per side. Serve on top of greens.