Recipe by Lauren Zito- @eatprettynyc
Braising the vegetables allows them to cook in their own fragrant juices and then steams the fish with those same flavors. You get sweet, tart, earthy flavors from the vegetables and richness from the bluefish. Lemon juice brings it all together to create a deliciously bright dish. This recipe is done all in the same pan so clean up is super simple!
2 ears of corn, shucked
¼ cup extra virgin olive oil
1 bunch collard greens, leaves torn into bite size pieces and stems discarded
1 pint ground cherries, husks removed
1 Fillet Blue fish, cut in half to make two portions and patted dry
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