Tilapia with Sautéed Kale, Caramelized Onion Sauce & Poached Egg

Heat 2 tablespoons extra virgin olive oil in a medium nonstick pan over medium/high heat. Salt and pepper the tilapia fillets and cook in the pan, 2 minutes per side. Remove and keep warm in a low temperature oven, 200ºF, until ready to serve.

In the same pan, melt the butter and add the sliced onions. Turn the heat down to medium/low and occasionally stir the onions for 20 minutes until a golden color develops. Add in 4 cloves minced garlic and thyme, cook until just fragrant, 1 minute. Add the white wine and break up all the brown bits in the pan, simmer and reduce until almost dry, 5 minutes. Add the stock to the pan and turn the heat up to a medium heat, simmer until reduced, about 15 minutes. Check for seasoning and adjust with salt and pepper.

Meanwhile, start a pot with water and the white wine vinegar over medium heat and bring up to a light simmer. One by one, crack an egg into a ramekin and slip the egg into the gently simmering water; lower the lip of each ramekin 1/2-inch below the surface of the water. Work in 2 batches, you don’t want to crowd the eggs while cooking. With a spoon, gently nudge the white closer to the yolk. Turn off the heat and cover the pot. Poach for 3 minutes for a medium yolk firmness. Remove eggs with a slotted spoon to a paper towel to drain. Meanwhile, saute the kale and the remaining minced garlic in the remaining 2 tablespoons extra virgin olive oil in a nonstick pan over medium heat until kale is wilted, 3 minutes.

To serve, plate the sauce with caramelized onions, then on top the sauteed kale, then the tilapia with the poached egg on top. Garnish with more caramelized onions.