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Fish Grilled & Smoked, by John Manikowski

The leaves of fresh collards measure approximately nine inches across, perfect for wrapping fish. By placing the greens into boiling water for about a minute and a half, then plunging them into cold water, you will retain their bright green color. Use a perforated pizza pan or grill wok.
Serves 4


    8 blanched collard leaves
    1 tomato, diced
    1 cup seeded and sliced kalamata olives
    6 scallions, finely chopped
    4-6 garlic cloves, minced
    1 tablespoon olive oil
    Salt and freshly ground black pepper
    4 catfish fillets, 8 ounces each
    Lemon wedges for garnish
    Cooked brown rice

Blanch collard leaves


1. Preheat a grill.

2. Lay four of the collard leaves on a work surface. Sprinkle half the tomato, olives, scallions, garlic, and oil and salt and pepper to taste on each leaf.

3. Place one fillet on top of each leaf; sprinkle the remaining ingredients (including more salt and pepper, if desired) over all.

4. Top each assemblage with the remaining four greens and secure tightly with toothpicks.

5. Place in an oiled perforated pizza pan, set the pan on the grill, and lower the lid. Grill for 6 to 7 minutes. Gently turn over with a spatula and grill for 4 to 5 minutes longer, until slightly browned.

6. Place one pocket on each of four plates. Remove the toothpicks before garnishing with the lemon wedges.
Serve with brown rice.

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