Orange Roughy with Greens and White Beans
|Fresh turnip greens||1 1⁄2 Pound|
|Vegetable cooking spray||1|
|Olive oil||2 Teaspoon|
|Dried crushed red pepper||1⁄4 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Canned great northern beans||15 3⁄4 Ounce, drained (1 Can)|
|Hot pepper vinegar sauce||2 Teaspoon|
|Orange roughy fillets||16 Ounce (1/2 Inch Thick)|
|Salt free lemon pepper seasoning||1⁄2 Teaspoon|
|Tomato slices||8 (1/4 Inch Thick)|
Remove and discard stems from turnip greens.
Wash greens, and drain well.
Coat a large Dutch oven with cooking spray; add oil.
Place over medium heat until hot.
Add crushed red pepper and garlic; saute 1 minute.
Add greens and water; cover and cook until greens wilt, stirring occasionally.
Return to Dutch oven, and stir in beans, sugar, and salt.
Toss lightly, and set aside.
Cut 4 (15-inch) squares of parchment paper; fold each square in half, and trim each into a large heart shape.
Place parchment hearts on a large baking sheet, and open out flat.
Spoon one-fourth of greens mixture onto half of each parchment heart near the crease; sprinkle greens mixture evenly with vinegar sauce.
Sprinkle fish evenly with lemon-pepper seasoning; place 1 fillet on each portion of greens mixture.
Place 2 tomato slices over each fillet.
Fold paper edges over to seal securely.
Starting with rounded edges of hearts, pleat and crimp edges of parchment to make an airtight seal.
Bake at 450° for 15 minutes or until packets are puffed and lightly browned.
To serve, place packets on individual serving plates; cut an opening in the top of each packet, and fold paper back.