BETTI'S BEEHIVE: PEACHES AND KALE

LAST SUMMER THE HIT DINNER AT MY HOUSE WAS A PEACH AND KALE PIZZA......I KNOW, I KNOW SOME WILL SAY YUCK, BUT TRUTH BE TOLD THE COMBO WAS A TERRIFIC WINNER. THE SWEETNESS OF THE JUICY RIPE PEACHES AND THE BITTERNESS OF THE FRESH BABY KALE WALTZED IN YOUR MOUTH AND TURNED INTO A CHA CHA WITH THE MELTED MOZZARELLA AND CRISPINESS OF THE BARBECUED CHARRED CRUST. OK ENOUGH OF MY INSPIRATION.. IT WAS TOO DAMN HOT FOR PIZZA SO I DEVELOPED THE FLAVORS INTO A FISH DINNER.
BLACK COD WITH PEACHES AND KALE
2 6OZ BLACK COD FILLET ( YES YOU CAN USE ANOTHER FISH)
1 ONION CHOPPED ( SEE PHOTOS FOR EASY TECHNIQUE
I PEACH CUT INTO 12THS
1 BUNCH OF KALE, WASHED AND CUT INTO STRIPS
SALT & PEPPER
1/4 C OLIVE OIL
2T SAFFLOWER OIL OR ANY VERY MILD TASTING OIL
2T BALSAMIC VINEGAR

PRE HEAT OVEN TO 500 DEGREES ( AT LEAST 10 MINUTES BEFORE COOKING)

WHILE WAITING FOR THE OVEN TO HEAT UP, PEEL THE PAPER SKIN OF THE ONION AND CUT OF THE BLOOM END NOT THE ROOT END SHOWN IN THIS PICTURE

IN A LIPPED COOKIE SHEET LINED WITH TIN FOIL ADD 1 TO 2 T OLIVE OIL, ADD CLEAN FISH FILLETS AND DRAG BOTH SIDES IN OIL TO COAT, PLACE ON TIN SKIN SIDE DOWN. SEASON WITH SALT AND PEPPER

WITH A SHARP KNIFE ( KEY WORD IS SHARP) I USED A PAIRING KNIFE CUT "WEDGES" STARTING FROM THE STEM END DOWN TO THE ROOT END ALL THE WAY AROUND THE ONION

TURN THE ONION ON IT'S SIDE, AND WITH A CHEFS KNIFE ( LARGER KNIFE) STARTING FROM THE STEM END, SLICE DOWN

VOILA! YOUR ONION IS IN SMALL BITS READY TO USE
IN A LARGE SAUTE PAN ( I LOVE CAST IRON, IT'S INEXPENSIVE, AND HEATS EVENLY AND QUICKLY) HEAT 2T OLIVE OIL, ADD ONIONS, SEASON WITH SALT & PEPPER AND SAUTE UNTIL WILTED ( ABOUT TWO OR THREE MINUTES) NOW ADD PREPARED COOK SHEET TO OVEN TO COOK FISH

IN A COLANDER WASH KALE, SHAKE EXCESS WATER OUT AND ADD TO COOKED ONIONS. SEASON WITH SALT & PEPPER

I USE TWO WOODEN SPOONS, SPATULAS WORK WELL ALSO TOSS, TOSS, TOSS TOSS UNTIL KALE IS COOKED BUT STILL BRIGHT GREEN ( ABOUT TO OR THREE MINUTES ON MEDIUM FLAME) TURN HEAT OFF

IN ANOTHER SAUTE PAN ADD 2T SAFFLOWER OIL AND HEAT. ADD PEACHES IN ONE LAYER, SEASON WITH SALT & PEPPER AND SAUTE ABOUT 2 MINUTES EACH SIDE SO THAT THEY CARAMELIZE A BIT ( TURN GOLDEN ON EDGES ( SEE FINISHED PHOTO) ADD ONE TO TWO TABLESPOONS BALSAMIC VINEGAR AND COOK AN ADDITION MINUTE OR TWO ( UNTIL VINEGAR BUBBLES) TURN OFF HEAT NOT TO BURN

REMOVE FISH FROM OVEN IT SHOULD LOOK FLAKY, YET MOIST. THIS WAS COOKED 7 MINUTES. IT WILL DEPEND ON THE THICKNESS OF YOUR FILLET FOR COOKING TIME (BETWEEN 7 & 10 MINUTES AVERAGE) DO NOT OVER COOK.... CHECK AT ONE TO TWO MINUTE INTERVALS

PLATING THE DINNER, WITH TONGS ADD THE COOKED KALE TO THE CENTER OF YOUR DISH, TOP WITH A FISH FILLET, GARNISH WITH THE PEACHES.... FRESH CHOPPED PARSLEY WOULD HAVE BEEN MY FINAL EMBELLISHMENT ( DANG I DIDN'T HAVE IT IN THE HOUSE)