INGREDIENTS
2 TBSP. extra-virgin olive oil
2 stalks celery, finely chopped
5 scallions, sliced (separated white and green parts)
2 garlic cloves, finely chopped
2 1/2 tsp. Cajun seasoning
2 1/2 tsp. light brown sugar
2 (15 oz.) cans kidney beans, drained and rinsed
1 (15 oz.) can no-salt added diced tomatoes
3 cups kale or mustard greens
Louisiana-style green hot sauce
4 trout fillets, pin bones removed, patted dry
Lemon wedges, for serving
DIRECTIONS
Heat 1 TBSP. olive oil in a medium saucepan.
Add the celery and scallion whites; cook until soft.
Add the garlic and 1 tsp. each Cajun seasoning and brown sugar and cook, stirring, 30 seconds.
Add the beans, tomatoes and 3/4 cup water; bring to simmer and cook until slightly reduced.
Stir in the greens; cook until tender.
Add the scallion greens and a few dashes of hot sauce.
Mix the remaining 1 1/2 tsp. each Cajun seasoning and brown sugar and sprinkle on the flesh side of each fillet.
Heat 1/2 TBSP. olive oil in a large nonstick skillet.
Add 2 fillets, seasoned-side down; cook undisturbed until blackened on the bottom.
Carefully turn fillets and cook until opaque.
Transfer fish to plates.
Repeat with remaining 1/2 TBSP. olive oil and 2 fish fillets.
Serve with the kale or mustard greens and lemon wedges.
Serves 4.
