Ingredients Jump to Instructions ↓

  1. 8 blanched collard leaves

  2. 1 tomato, diced

  3. 1 cup seeded and sliced kalamata olives

  4. 6 scallions, finely chopped

  5. 4-6 garlic cloves, minced

  6. 1 tablespoon olive oil Salt and freshly ground black pepper

  7. 4 catfish fillets,

  8. 8 ounces each Lemon wedges for garnish Cooked brown rice ADVANCE PREPARATION: Blanch collard leaves

Instructions Jump to Ingredients ↑

  1. Directions 1. Preheat a grill.

  2. Lay four of the collard leaves on a work surface. Sprinkle half the tomato, olives, scallions, garlic, and oil and salt and pepper to taste on each leaf.

  3. Place one fillet on top of each leaf; sprinkle the remaining ingredients (including more salt and pepper, if desired) over all.

  4. Top each assemblage with the remaining four greens and secure tightly with toothpicks.

  5. Place in an oiled perforated pizza pan, set the pan on the grill, and lower the lid. Grill for 6 to 7 minutes. Gently turn over with a spatula and grill for 4 to 5 minutes longer, until slightly browned.

  6. Place one pocket on each of four plates. Remove the toothpicks before garnishing with the lemon wedges. Serve with brown rice.


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