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Prep
Difficulty
Medium
Time
Estimate
25 mins
The tarter sauce can be made well in advance, although it only takes minutes to prepare so it is easy to do last minute while the tilapia cooks. Crunch up the potato chips and ‘bread’ the fish. Preheat the oven. Wash & chop the kale or other greens. Cook the fish and saute the greens at the same time. Serve the tarter sauce alongside the fish and pile of greens.
With a bit of mayo, capers, lemon and pickles, this sauce is fresh, light and made to order. Add more or less of each ingredients to your personal taste. It will last about a week when stored in the fridge. Skip the yogurt for dairy-free and add more mayo instead. Use Vegenaise to make this vegan.
When you are craving fish & chips, crunchy fish tacos or just a bit of grease around your omega rich protein, this recipe gives you the deep-fried taste without the deep-fryer.To make them gluten-free, simply replace the panko crumbs with gluten-free breadcrumbs or increase the amount of potato chips. Be sure to use low-sodium potato chips otherwise it will be too salty after you blend the chips.
If you have a Farm Share or CSA you may notice there is a period of time when you just can’t seem to get enough Dark Leafy Greens: Spinach, Chard, Mustard, Kale, even the leafy tops of Beets and Radishes.
Follow this recipe for great tips about rinsing those often dirty, grimy leaves and turning them into a lovely side. This technique is great for storing excess greens when you have more then you can eat. Cool the greens and store in freezer safe containers with a date to use throughout the winter. Freezer bags work well & store flat in small freezer space.
