Parmesan Crusted Fish
1-1/2 c. dry wild rice
2 tbsp. olive oil
2 tbsp. minced garlic
1/2 c. chicken broth
12 oz. chopped greens (mustard, collards or kale)
3 tbsp. butter, divided
1/2 c. shredded Parmesan cheese
1/2 c. almond meal/panko breadcrumbs
2 tsp. paprika
1-1/2 to 2 lb. fish fillets
1 tbsp. Dijon mustard
1 tbsp. red wine vinegar
Salt and pepper, to taste
Cook wild rice according to the directions on package.
Add olive oil and minced garlic to a large pot set to medium heat.
Allow to sizzle for a minute, then add chicken broth and greens to the pot.
Cover and simmer for 10 minutes, stirring a few times and adding more broth if needed to prevent burning.
Heat 2 tablespoons butter in a cast iron/other skillet over medium heat.
Add Parmesan cheese, almond meal/panko, paprika and some salt and pepper into a shallow dish.
Dip both sides of thefish fillets into this mixture to coat well, then place in heated skillet.
Cook each side for 2 to 4 minutes depending on thickness, until cooked throughout.
Stir mustard and vinegar into cooked greens.
Add 1 tablespoon butter and some salt to cooked wild rice.
Serve a 4- to 6-ounce portion of fish over rice with a side of greens and drizzle with hot sauce if heat is desired.
If making the stack of meals, store remaining fish, rice and greens for later use.