Here is a simple white fish that is anything but boring. Cayenne pepper and lime go so great together that this fish almost jumps off the plate it's so good. Pair it with a crispy kale side and you have a simple, healthy meal for your family.
1 large fillet of cod cut into four pieces about 4-5" long
juice of 1 lime
1 cup of white wine (I used pinot grigio)
2 tablespoons unsalted butter cut into pieces
3 handfuls fresh kale leaves stripped from spines
red pepper flakes
sea or kosher salt
Pre-heat oven to 275°
Rinse your Kale leaves and spread them out on a cookie sheet. Drizzle olive oil over all of the leaves and cover lightly with the salt and crushed red pepper. Cook for 20 minutes.
While the kale cooks, heat a large skillet treated with a vegetable spray. Season your fillets on both sides with salt and pepper and only one side with cayenne pepper. Add the fillets to the pan (cayenne side up) and add 1 tablespoon of the butter and 1/2 the lime juice. Cook for about 2 minutes. Add 1/2 of the wine and cook for another 2 minutes. Flip the fillets carefully as to not break them and season with cayenne. Repeat the steps with the butter, lime juice (2 minutes) and wine (2 more minutes). Plate carefully and sprinkle with parsley.
Remove the crispy Kale and serve on the side.
Recipe Courtesy of Mark Patrick Spiecher (The Manic Cheater). Original blog post