Skillet Suppers: Tomato-Poached Fish with Kale and Chickpeas
With kale coming back in season with a vengeance, it seemed only fitting to make a warming fall dish with some fresh kale and chickpeas (to make it a little heartier). For those of you with a CSA, sometimes it feels like the more ways you can use kale, the better, right?
Poaching fish in a liquid like tomato sauce allows it to cook gently, with less risk of overcooking it. While I served this dish with lemon wedges for a little more acid, feel free to use lime instead. Similarly, there was an abundance of cilantro in my refrigerator so that's what I chopped up and sprinkled on top, but feel free to use fresh parsley or thyme. Another option, if aren't already tired of them already, is to leave out the fish entirely if you want a vegetarian dish.
About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
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