- 5-6 tilapia filets
- 1-2 packages of Julie’s North African Spice Rub (email Julie at [email protected])*
- 1-2 bundles of kale, chopped or torn apart
- 1 mango, thinly sliced
- 3-4 garlic cloves, minced
- 4-6 tablespoons olive oil (or other far of your choice)
- 2 oranges, halved
- 2 limes, halved
- 2 lemons, halved
Let’s get to it! Grab out a large saute pan and a medium pan. If you have two large ones, that would work even better! Also pull out a shallow bowl or plate to put your spices on.
Heat up 2-3 tablespoons of olive oil under medium-high heat in your large pan. While the pan heats, add spices to your bowl and lay your fish in the bowl to completely cover both sides in the spices.
Add fish to hot greased pan and let cook on both sides for about 3-4 minutes. When your flip the fish to cook on the second side, squeeze half a lemon, lime and orange directly on top of the fish and add your sliced mango. Mix around a bit to season the mango with some of the leftover spices.
While your fish cooks away, add your remaining olive oil to your second pan and add your minced garlic to cook down a bit. Once the garlic smells fragrant, add in your chopped up kale. Squeeze the other halves of your lemon, lime, and orange on top of the kale and mix around a bit with a large spoon. Once the kale is covered in olive oil and the citrus juices, add 1 teaspoon of water and cover to help the kale cook down. Keep an eye on it and mix it around a bit if needed, it tends to burn quickly.
Once the kale is sauteed up and fish is done cooking, add your kale to a plate and top off with a tilapia filet with a few slices of mango on top. Bomb.