4 teaspoons canola oil, divided
2 teaspoons grated peeled fresh ginger
2 teaspoons grated fresh garlic
2 teaspoons curry powder
1 teaspoon sugar
1 (15.5-oz.) can light coconut milk
3 cups cooked collard greens (from Braised Collard Greens and Bacon-Pepper Pinto Beans)
2 tablespoons fresh lime juice
4 (6-oz.) sustainable red snapper fillets
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
How to Make It
Heat 2 teaspoons oil in a large nonstick skillet over medium-high. Add ginger and garlic; sauté 1 minute. Stir in curry powder; cook 30 seconds. Stir in sugar and coconut milk; cook until reduced by half, about 6 minutes, stirring frequently. Stir in greens and juice; reduce heat to medium, and cook 2 minutes. Divide greens and sauce among 4 shallow bowls. Keep warm.
Sprinkle fish with salt and pepper. Heat pan over medium-high. Add remaining 2 teaspoons oil to pan. Add fish to pan; cook 5 to 6 minutes on each side or until fish flakes easily when tested with a fork. Top each serving of greens with 1 fish fillet. Serve with lime wedges.