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Serves 4| Hands-On Time: | Total Time: 



  1. Heat 1 tablespoon of the oil in a large pot over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
  2. Add the collard greens, tomatoes (with their juices), and ½ cup water. Cover and cook, tossing occasionally, until the greens are tender, 18 to 20 minutes (if the pan becomes dry, add up to ½ cup water).
  3. Meanwhile, heat 1 tablespoon of the remaining oil in a large nonstick skillet over medium-high heat. Season the fish with the Cajun seasoning and ¼ teaspoon salt. Cook, in 2 batches, until opaque throughout, 3 to 4 minutes per side.
  4. Heat the black-eyed peas with 2 tablespoons water and the remaining tablespoon of oil in a small pot over medium heat until warmed through, 2 to 4 minutes.
  5. Serve the fish with the collard greens, black-eyed peas, and lemon wedges.

By Charlyne Mattox , December, 2012

Nutritional Information

  • Per Serving
  • Calories 453
  • Fat 23g
  • Sat Fat 4g
  • Cholesterol 97mg
  • Sodium 888mg
  • Protein 36g
  • Carbohydrate 25g
  • Sugar 4g
  • Fiber 9g
  • Iron 5mg
  • Calcium 307mg
What does this mean? See Nutrition 101 .

Quick Tip

Spice rack
You can make your own Cajun seasoning by mixing 1 teaspoon sweet paprika, ½ teaspoon dried thyme, ½ teaspoon cayenne pepper, and ¼ teaspoon each salt and pepper. 

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