Despite the fact that I love cooking, I frequently don't feel like making a meal if I've been working all day. When that happens, I usually just pull together whatever I happen to have lying around in the fridge and put it on a plate. Sometimes, if I'm lucky, I stumble upon surprisingly delicious combinations --- here is one of them.
Ingredients
2 tilapia fillets (seasoned with salt, pepper, cumin, coriander, and garlic powder)
1 large bunch of escarole (cut into large squares ~3 inches y 3 inches)
4 cloves garlic, finely minced
2 inch piece of ginger, finely julienned
Juice from 1 cara cara orange
Juice from 1/2 lime
1/2 tablespoon sweet soy sauce (the thick and syrupy kind)
1/2 tablespoon soy sauce
1/2 tablespoon sesame oil
Olive oil, salt and pepper to taste
Fish
Coat the bottom of a large skillet with a little bit of olive oil and place it on medium-high heat. When the oil is hot, place both fillets in the skillet. When the bottom sides of the fillets are lightly brown (~3 minutes), turn them over and cook on the other side until all of the flesh becomes opaque (~ another 3 minutes). Place on a plate, cover with tin foil, and set aside.
Escarole
In the same skillet, add a little more olive oil and saute the garlic and the ginger until tender. Add the lime juice, orange juice, and the escarole. Once the escarole starts to wilt, add the sweet soy sauce, soy sauce, and sesame oil. Add salt and pepper to taste.
Serve the escarole alongside the fish and maybe some brown rice (if you want carbs). Pan-seared fish with sauteed greens is a great go-to meal. It's super satisfying, quick to make, and requires very little clean-up.