|2 servings||calories per servings 620||protein serving 48 g||carbs per serving 67 g||total fat per serving 19 g|
We all need a little “thyme” out every now and then. With its gentle, woodsy flavor, this herb pairs beautifully with sweet, delicate skate. On the side, ribbons of collard greens tangle with tart dried cherries and sunflower seeds for crunch. What comes together is an attractive, refreshing meal - in only half an hour!
|Nutrition Facts||/ Per Serving|
|Total Fat||19 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||67 g|
|Dietary Fiber||8 g|
MISE EN PLACE
• Halve orange. Juice 1 half (reserve remaining half for another use).
• Remove and discard tough stems from collard greens. Thinly slice leaves.
• Halve lemon. Juice 1 half; cut remaining half into wedges.
• Pick and chop parsley leaves.
• In a medium bowl, whisk together orange juice, lemon juice, honey, 1/4 teaspoon kosher salt, 1/4 teaspoon pepper and 1 tablespoon olive oil.
•Toss and crush with greens, cherries and sunflower seeds.
• On a large plate, combine cornmeal, flour, thyme, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
• Dredge skate in cornmeal mixture.
• Place a sauté pan over medium heat. Add 1 teaspoon olive oil. When hot, add skate. Cook until bottom is golden, 3-4 minutes.
• Gently flip skate. Cook until skate is cooked through, 2-3 minutes. Divide between 2 plates.
Slice and toast bread as desired.
• Divide salad and bread between plates.
• Top skate with parsley, and serve with lemon wedges. Enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...