Sherry-Glazed Fish with Collard Greens

This is an adaptation of a recipe from Cooking Light magazine.

While the original recipe call for salmon filets, other steak fishes could be used in its place. The bitterness of the collards is offset with a sauce that is slightly sweet and is nicely countering.

The recipe is quick and easy to make. To assure quick and easy clean up, be sure to foil line your plans before cooking.

Ingredients

4 fish filets, (about 1 inch thick - 6 oz weight)
1 lb chopped collard greens
1/2 cup water
1/2 cup fat-free, low-sodium vegetable stock or broth
1/4 cup dry sherry
2 tbsp brown sugar
1 tbsp low-sodium soy sauce
1 1/2 tsp olive oil
1 tsp cider vinegar
1/2 tsp fresh lemon juice
1/2 tsp bottled minced garlic
1/4 tsp salt
1/8 tsp five-spice powder*
1/8 tsp black pepper

Preparation

1) Preheat oven to 375°

2) In a small sauce plan, combine sherry, brown sugar, Chinese 5 spice and soy sauce

3) Bring mixture to boil - stir occasionally - reduce mixture to thick sauce (about 5 mins)

4) Remove sauce from heat and stir in vinegar

5) Prepare fish on foil lined broiler pan coated with cooking spray.

6) Brush fish filet with half of sauce - bake for 5 mins then flip fish and brush other side with the rest of the sauce. Cook an additional 4 to 6 minutes or until fish flakes when fork tested.

7) While fish is cooking, combine garlic, lemon juice, broth/stock, water, salt and pepper in large skillet and bring to boil on med-high heat

8) Add collard greens to boiling skillet and cook green for 8 to 12 minutes until greens are cooked and tender.

9) To plate, place cook collards on bottom of serving bowl and top collards with cooked fish.


* Making homemade Chinese 5 spice

Combine the following and store in airtight container:

1 tsp ground Szechwan pepper
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1 1/4 tsp ground fennel
1 tsp ground star anise