How to Make Orange Glazed Tilapia with Cilantro Kale & Collard Greens
In this flavorful dish, we’re combining sweet fresh orange and plump golden raisins with spicy red pepper flakes to create the bright glaze that coats our tilapia fillets as they sear in the pan. This low carb meal is completed with savory greens stewed with a flavorful cilantro pesto.
Can’t find cilantro pesto? Make your own by finely chopping fresh cilantro and garlic, then add olive oil and lime juice.
10 min prep time
25 min cook time
2servings
1/2 recipe
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Step-By-Step Instructions:
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Prepare the ingredients & make the glaze: Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Separate the kale and collard green leaves from the stems; discard the stems, then roughly chop the leaves. Combine in a bowl. Halve the orange crosswise. Squeeze the juice of one half into a
medium bowl. Peel and medium dice the remaining half. To the bowl of orange juice, add the diced orange, raisins, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir
to combine. - Start the greens: In a medium pot, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared onion and garlic; season with salt (optional) and pepper. Cook, stirring frequently, 4 to 5 minutes, or until softened. Add the chopped kale and collard greens; season with salt (optional) and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted.
- Finish the greens: Add 1/2 cup of water (carefully, as the liquid may splatter) to the pot; season with salt and pepper. Loosely cover the pot with foil and cook, stirring occasionally, 5 to 7 minutes, or until the greens are wilted. Remove the foil and continue to cook, stirring occasionally, 1 to 2 minutes, or until most of the water has cooked off. Turn off the heat; stir in the cilantro pesto. Taste, then season with salt and pepper if desired.
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Cook the fish & serve your dish: Meanwhile, pat the fish dry with paper towels. Season with salt (optional) and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes, or until lightly
browned. Flip and cook 2 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Turn off the heat. Serve the finished greens topped with the cooked fish and glaze. Enjoy!
*An instant-read thermometer should register 145°F.
Nutrition facts
2 Servings
-
Serving Size
1/2 recipe
-
Amount per serving
Calories
390
- % Daily value*
-
Total Fat
17g
22%-
Saturated Fat
3g
15% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
75mg
25% -
Sodium
230mg
10% -
Total Carbohydrate
29g
11%-
Dietary Fiber
7g
25% -
Total Sugars
14g
-
Dietary Fiber
-
Protein
35g
-
Potassium
728mg
15%
Ingredients
black pepper
to taste
tilapia
2 filets (about 10 oz total)
cilantro pesto
1/4 cup
water
1/2 cup
olive oil (divided use)
2 1/2 tsp
crushed red pepper flakes
1/4 tsp
golden raisins
1 1/2 tbsp
navel orange
1
collard greens
1 bunch (about 6 oz)
kale
1 bunch (about 6 oz)
garlic
2 clove
yellow onion
1
