Cooking With WCCO: Citrus-Roasted Paiche In Collard Wraps

MINNEAPOLIS (WCCO) -- Whether looking to add a healthy spin to Taco Tuesday or a new dish for Fish Fridays, Citrus-roasted paiche in collard wraps makes an easy and delicious dish.

What is paiche?

It's from Peru, and it's cheaper than halibut or Chilean sea bass. It's also a fish Whole Foods is trying to create a market for in order to prevent overfishing.

Sounds counterintuitive, but without a market for paiche in the United States, there won't be enough demand for a sustainable paiche farming operation, and overfishing in the wild will continue.

---

Citrus-Roasted Paiche in Collard Wraps

Ingredients:
• 3/4 pound skinless paiche fillet, cut into 1-inch cubes
• 2 bell peppers, any color, diced
• 1 large seedless orange, peeled and diced
• 1 lemon, peeled and diced (remove any seeds)
• 1/4 teaspoon fine sea salt
• 8 large collard leaves
• 1/3 cup finely diced red onions

Preheat the oven to 425°F. Combine paiche, peppers, orange, lemon and salt in a 9x13-inch baking dish. Roast until fish is just cooked through and peppers are softened, about 15 minutes, stirring once halfway through the cooking time.

Meanwhile, bring a large pot filled halfway with water to a boil. Using a paring knife, make a V-shaped cut into each collard leaf and remove thickest part of rib. Drop leaves 2 at a time into the boiling water and cook until just pliable, 1 to 2 minutes. Drain on a kitchen towel.

Lay collard leaves on a work surface, slightly overlapping sides where rib was cut out. Place a scant 1/2 cup fish mixture in the middle, sprinkle with onions and roll up burrito-style.