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Citrus-Roasted Paiche in Collard Wraps

Serves 4
Time 35 min
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! Watch our how-to video.
Ingredients
  • 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 green leaves
  • 1/4 medium red onion finely diced (about 1/3 cup)
Method

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.

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.
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  • 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 green leaves
  • 1/4 medium red onion finely diced (about 1/3 cup)