Blue Fish with Ground Cherries, Corn and Collard Greens

August 16, 2019

Recipe by Lauren Zito- @eatprettynyc

Braising the vegetables allows them to cook in their own fragrant juices and then steams the fish with those same flavors.  You get sweet, tart, earthy flavors from the vegetables and richness from the bluefish.  Lemon juice brings it all together to create a deliciously bright dish.  This recipe is done all in the same pan so clean up is super simple!

Serves 2


2 ears of corn, shucked 

¼ cup extra virgin olive oil

1 bunch collard greens, leaves torn into bite size pieces and stems discarded

1 pint ground cherries, husks removed

2 lemons

1 Fillet Blue fish, cut in half to make two portions and patted dry

Kosher salt

White pepper



  1. Heat a cast iron skillet over medium heat that is large enough to hold your fillets of fish.
  2. Rub ears of corn with olive oil and char in hot skillet on all sides.  When finished, cut kernels off corn with a sharp knife and set aside in a bowl.  Juice 1 lemon and set aside as well. 
  3. Using the same pan, add ¼ cup olive oil, ground cherries, corn and collard greens. Toss until everything is covered with olive oil.  Season with salt and pepper.  Add ½ cup of water to pan and let everything cook until water is almost dissolved. 
  4. Lay fish on top of veggies and season with salt and pepper.  Pour lemon juice over the fish and cover pan, lowering the heat and cooking on one side for about 5 minutes.  Remove lid and flip fish cooking uncovered for another 3 minutes or until fish is cooked through and flakey. 
  5. Plate your fillets and top with veggies.  Spoon your cooking liquid all over. Squeeze more lemon juice and add a bit of flakey sea salt if desired.  Enjoy!


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