The liquid will cook out eventually. When this happens just add a little chicken stock to keep moist.
After about 35-40 minutes of working on your greens, add in some finely chopped garlic and shallots. Let all the liquid cook out and carefully allow some of the greens to crisp. Season with fresh cracked pepper. No salt because the stock has lots and should be plenty after cooking out.
Here is the finished quinoa. It is simply cooked with 1 cup quinoa to 2 cups of chicken stock. Cook over low heat for about 15 minutes. Seasoned at the end with salt, pepper, a little butter, and some fresh parsely.
Now for the fish. Black Rockfish are definitely in my top 5 of favorite fish to eat. They are a whitefish with scales that are a great empty canvas for the flavors you want to add. Mine were caught by my cousin Greg on a trip he took out of Seward Alaska.
These filets were trimmed up and cut into 2 pieces. Season with salt and pepper and then dredge in flour.
Stir to combine the flavors.
After most of the moisture has cooked out of the tomatoes and onions, deglaze the pan with your white wine.
I was impressed with the mix of flavors on this. I have rarely cooked with capers in the past but that will change. They add something very new to a normal tomato sauce. The slow cooked greens had picked up a smokiness from the bacon and from the browning. A real treat for anyone.
I served with an Italian White.If you like the food be sure to say so. If you don't, then say that as well.