One Skillet: fish with green beans and jalapenos

For those of us who tend to a garden, you understand when the vegetable plants get over zealous and rather prolific. I have been picking literally a pound of green beans everyday for the past two weeks. Last month it was zucchini, now it is green beans, and soon, very soon, tomatoes. The challenge lays in the keeping from getting burned out from eating them everyday, finding new friends to pawn them on to, finding fellow produce trading buddies, and freezing or canning them. This recipe came together in my mind while picking green beans. The fish I had on hand was Cod, although any fish would work for this.

Serves: 2

Serves: 2decrease servingsincrease servings

Ingredients

  • 2.5 Tbsp 2.5 Tbsp Extra Virgin Olive Oil
  • 6 cups 6 cups Green Beans, preferably fresh, this don’t have to be exact amount you can do more or less as desired and skillet size permits
  • 2 whole 2 whole Jalapeño, thin sliced
  • 2 cloves 2 cloves Garlic, crushed, I used large cloves
  • 1 Tbsp 1 Tbsp Fennel Seed
  • 1 tsp 1 tsp fresh Dill, chopped
  • 0.5 whole 0.5 whole Lemon
  • 2 pieces 2 pieces Wild Caught Salmon Filet, I used a Cod fillet. Most any fish will work
  • 3 Tbsp 3 Tbsp Unsalted Butter, I used KerryGold. Salted or Unsalted will work or Ghee
  • 0.5 tsp 0.5 tsp Sea Salt, to taste
  • 0.5 tsp 0.5 tsp Black Pepper, to taste

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Heat olive oil in skillet over medium heat.
  2. Put green beans in skillet and saute until green beans start to brown.
  3. Add jalapeno, fennel seed, and crushed garlic. Saute for another 2-3 minutes or once the garlic becomes aromatic.
  4. Push the green beans to the parameter of skillet. In the middle of the green beans place 1 tablespoon butter in cleared out place the fish on top of the butter.
  5. Place the remaining butter on top of the fish
  6. Cover skillet with lid. Fish will take about 5-10 minutes. Turn the green beans periodically to prevent from burning or sticking. Take care to not cover the fish.
  7. The fish will become more opaque and creamy looking in color and flake when pushed on.
  8. Take skillet off the heat, sprinkle dill over fish, and squeeze lemon juice over fish and green beans.
  9. Salt and pepper to taste.

Notes

I used Cod. But most fish would work in this dish. If you didn't want fish, omit that portion and finish the dish by placing butter over green beans and cooking covered for 5-10 minutes for desired texture. Don't forget the lemon juice...it is not just to top dress fish. Fresh squeezed lemon juice makes green beans sparkle with flavor. **Butter and Ghee are interchangeable for this recipe**

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:10 minutes
  • cook:30 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:495
    Fat:41 g
    Carbohydrates:19 g
    Protein:13 g
    Calculated per serving.

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