Cajun Fish with Peppers and Kale

Brenda

4 multicolor sweet bell peppers, cored and sliced

2 green onions, cut into 2-inch lengths

2 green onions, sliced thinly

8 oz. kale, approx 2 bunches, stemmed and torn

8 oz. grape tomatoes, about a pint, halved

4 tilapia or other fillets

1 Tbs cajun seasoning

¼ cup soy sauce

¼ cup olive oil, divided

Salt and pepper

Preheat oven to 375 degrees and prepare a baking sheet with foil.

Season fillets with half the Cajun seasoning and a pinch of salt and pepper. Heat a medium non-stick pan over medium-high heat. Add 2 tbsp. olive oil and fish to hot pan and sear 2 to 3 minutes on each side, or until nicely browned. Transfer fillets to baking sheet and wipe pan clean.

Place baking sheet in oven and roast 8 to 12 minutes, or until fish is firm, flaky, and has reached a minimum internal temperature of 140 degrees.

Meanwhile, Warm pan over medium-high heat and add 1 tbsp. olive oil and kale. Cook until barely wilted, about 1 to 2 minutes. Season with salt and pepper, transfer to a plate, and return pan to medium-high heat.

Add 1 tbsp. olive oil and bell peppers to pan and cook 2 to 3 minutes, or until peppers begin to soften. Add 2” lengths of green onion, soy sauce, grape tomatoes, ¼ cup water, and remaining Cajun seasoning. Bring to a boil, then reduce to a simmer, and cook until thickened, about 3 to 4 minutes. Season sauce to taste with salt and pepper.

Spoon pepper sauce onto a plate. Arrange fish fillets over sauce. Place kale next to fish and garnish with thinly sliced green onion.

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