Butterfish Recipe
Gulf shrimp, cornbread and collard pudding and potlikker
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Ingredients
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Butterfish Ingredients
Method
Cooking Directions
- 1
Prepare Collard Greens Pudding
In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, sautéing until translucent.
- 2
Add Collard Greens
Stir in chopped collard greens and sauté for another 5-7 minutes until wilted.
- 3
Combine with Cornbread
In a bowl, mix the sautéed collard greens with crumbled cornbread, chicken broth, salt, black pepper, and red pepper flakes. Transfer to a greased baking dish and bake in a preheated oven at 350°F (175°C) for 25-30 minutes until set.
- 4
Cook Shrimp
In the same skillet, add Gulf shrimp and lemon juice, cooking until shrimp are opaque and pink, about 3-4 minutes. Season with salt and pepper.
- 5
- 6
Serve
Plate the butterfish alongside a portion of collard greens pudding and drizzle with potlikker (the flavorful broth from the collard greens).
