Smoked Paprika Parmesan Fish With SautÃed Greens Recipes

SMOKED-PAPRIKA TUNA STEAKS WITH SPINACH

Steps:

• In a small bowl, whisk together the orange juice, wine, and 1 teaspoon oil.
• Put the fish in a glass casserole dish large enough to hold the steaks in a single layer. Pour in the orange juice mixture. Turn to coat. Cover and refrigerate for 30 minutes.
• Meanwhile, preheat the oven to 450°F. Lightly spray a medium baking sheet with cooking spray.
• In a small bowl, stir together the brown sugar, paprika, and oregano.
• Transfer the fish to the baking sheet, discarding any remaining marinade. Sprinkle the brown sugar mixture over the top side of the fish. Using your fingertips, gently press the mixture so it adheres to the fish.
• Bake with the seasoned side up for 7 to 10 minutes, or until the desired doneness.
• Meanwhile, in a large nonstick skillet, heat the remaining 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook the spinach and garlic for 2 minutes, or until the spinach is wilted, stirring frequently. Spoon about 1/2 cup spinach onto each plate, spreading to make beds for the fish. Serve the fish on the spinach.
• (Per serving)
• Calories: 187
• Total fat: 4.0g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 2.0g
• Cholesterol: 53mg
• Sodium: 112mg
• Carbohydrates: 9g
• Fiber: 3g
• Sugars: 5g
• Protein: 28g
• Calcium: 141mg
• Potassium: 1,020mg
• 1/2 other carbohydrate
• 3 lean meat

BEER-BATTERED FISH WITH SMOKED-PAPRIKA MAYONNAISE

Steps:

• Heat 2 inches oil in a wide 5- to 6-quart heavy pot over high heat until it registers 380°F on thermometer.
• While oil is heating, whisk together flour and salt in a shallow bowl, then whisk in beer (batter will be thick). Coat each piece of fish with batter and transfer to hot oil with tongs (remove thermometer). Cook over high heat, turning over once, until golden and just cooked through, 5 to 6 minutes total, then transfer fish to paper towels to drain.
• While fish fries, whisk capers and paprika into mayonnaise in a bowl. Serve with fish.

LEMONY SAUTEED COLLARD GREENS WITH SMOKED PAPRIKA

Steps:

• Trim the ends off of the collard greens where the stem is thickest. Stack leaves on top of each other and roll together. Cut greens into 1-inch pieces and rinse.
• Heat oil in a skillet over medium heat. Add onion and cook until it begins to soften, about 5 minutes. Add garlic and cook for 5 minutes more. Add greens and saute over medium heat, stirring frequently, until tender, about 15 minutes. Stir in lemon juice, paprika, salt, and pepper; cook for 3 minutes more. Serve warm.

SAUTéED GREENS WITH SMOKED PAPRIKA FOR TWO

Steps:

• Place a large skillet over medium-high heat. Add the oil and let it heat up for about 20 seconds. It will thin out to coat the pan. Stir in shallot slices and garlic, and cook until pale golden at the edges and softened, about 2 minutes. Add a big pinch of salt and the paprika. Give everything a stir.
• Add the greens to the pan, using tongs to toss everything well. Add broth, and let greens simmer, until very soft, about 3 minutes for tender greens, and up to 15 minutes for tougher, mature greens. If the greens still seem tough but the pan is dry, splash in a little water and let cook for another few minutes.
• Taste and adjust seasoning, if needed. Squeeze on a little lemon juice, if you like, then serve hot or warm.