Citrus-Roasted Paiche in Collard Wraps

Citrus-Roasted Paiche in Collard Wraps

Recipe Rating: 3.54493
Serves 4

After a brief roast in a hot oven, the ingredients for this easy dinner are extra delicious, and wrapping them in blanched collard leaves makes the dish wonderfully healthy. Paiche is a firm, flavorful fish that roasts beautifully, but you can substitute another thick, meaty fillet such as cod or salmon. Got leftovers? They’re great straight out of the refrigerator!

  • 3/4 pound skinless paiche fillet, cut into 1-inch cubes
  • 2 bell peppers, any color, diced
  • 1 large seedless orange, peeled and diced
  • 1 lemon, peeled and diced (remove any seeds)
  • 1/4 teaspoon fine sea salt
  • 8 large collard leaves
  • 1/3 cup finely diced red onions

Preheat the oven to 425°F. Combine paiche, peppers, orange, lemon and salt in a 9x13-inch baking dish. Roast until fish is just cooked through and peppers are softened, about 15 minutes, stirring once halfway through the cooking time.  

Meanwhile, bring a large pot filled halfway with water to a boil. Using a paring knife, make a V-shaped cut into each collard leaf and remove thickest part of rib. Drop leaves 2 at a time into the boiling water and cook until just pliable, 1 to 2 minutes. Drain on a kitchen towel.  

Lay collard leaves on a work surface, slightly overlapping sides where rib was cut out. Place a scant 1/2 cup fish mixture in the middle, sprinkle with onions and roll up burrito-style.

Nutritional Info: 
Per Serving: Serving size: 2 filled wraps, 120 calories (10 from fat), 1.5g total fat, 40mg cholesterol, 210mg sodium, 10g carbohydrates, (3 g dietary fiber, 6g sugar), 17g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.