So tonight, I revisited an old favorite: Beer Battered Tilapia with a Chile-Mandarin Orange Sauce. This recipe is pretty light on the battering and doesn't come across like an overly fried fish. Or at least that's what I tell myself when I want to "eat light."
To accompany the fish, I made my first crispy kale in the oven. And while some pieces got a bit more brown than I'd like, all in all I was happy with the results. The kale recipe is below.
Oven-Roasted Crispy Kale (serves 4)
- 2 bunches of kale
- 2 TB olive oil
- 2 large garlic cloves, minced
- Sea salt and freshly ground pepper
- 1 TB toasted sesame seeds
Preheat oven to 375°F. Rinse kale and pat dry thoroughly. Remove and discard thick ribs and roughly chop leaves. Pat leaves dry again. Toss with olive oil, garlic, salt and pepper in a large bowl. Spread on a large rimmed baking sheet.
Bake for 15-20 minutes, stirring every five minutes or so, until leaves are tender, crisp on edges and slightly browned. Sprinkle with sesame seeds before serving.