Swai with Sautéed Kale

Unless you're at some super-fancy restaurant, there isn't usually a fish course in American dining.  In Europe, it is common to have an appetizer, then a pasta course, then a light fish dish, then the main course.  By the time you get to dessert, you rarely feel like having more than a cup of coffee and some cheese with greens.  I know this sounds like a lot of food, but the portions are much smaller than what you get in America, and you are expected to spend most of the evening going through them.

That said, this fish recipe works nicely as a 2 oz portion for an appetizer/fish course, or you can use a whole 6oz piece as the main dish.  The quantities I'm giving here are for the appetizer, which is equivalent to about 1/3 of a main course.

*1/2 lb kale
2 cloves garlic
1 8 oz swai fillet
*1/4 C breadcrumbs
olive oil
salt
lemon wedges for garnish

1.  Remove kale leaves from stems and cut in a chiffonade.  Mince garlic.  Drizzle 2 Tb olive oil in a large sauté pan and preheat over medium.  Add kale and garlic and cook, stirring frequently, until kale begins to wilt.  Sprinkle with salt and continue to cook over medium-low while you prepare the fish.

2.  Drizzle 2 Tb olive oil into a medium skillet and preheat over medium.  Cut fillet into 4 portions.  Dredge pieces through breadcrumbs to coat and place in skillet.  Cook for 2 minutes on first side, until crispy, then flip.  Cook on other side until surface is browned and inside is opaque, 2 or 3 minutes.  Around this time, the kale should be wilted and cooked, but not dry.  Remove both pans from heat.

3.  To plate:  Arrange kale in center of each plate.  Gently place one fillet on top of kale so it does not break apart.  Decorate each plate with one or two lemon wedges, and supply more for the table (some people really like lemon on their fish, and it makes a nice dressing for the kale.)  Can be served either hot or room temperature.

Difficulty rating :)