First, make steamed rice and keep warm.
Cut 2 slits length wise down each fish filet and then alternating each of the
three strips, proceed to braid the fish, season with salt and pepper and then
pan sear in a sauté pan with the clarified butter. Transfer to an oven proof
pan and finish in a 350 degree oven for 3 to 5 minutes until done, keep warm.
In the mean time with the same pan, cook the ham until it begins to brown,
sweat onions until translucent, add sugar then deglaze with vinegar. Toss in
the collards and add 2-3 ounces wine cooking slowly with a lid to wilt and cook
through. Plate the collards with the rice and the fish. To finish: take the
same pan, without washing, and add the remaining wine and reduce by half then
using a whisk incorporate the butter cubes to make a sauce to serve over the
fish. Garnish with chopped parsley.
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