Black & Wright

Evolution of Southern Fare

Located in Chicago, Black & Wright is renowned for its culinary excellence and southern inspired dishes. We invite you to tour our site and discover the joys of cooking

Black & Wright offers private cooking and catering events in an array of styles perfect for a small group outing, power meetings, garden parties, sixth or sixtieth birthdays, bridal showers and anything else that may fall in between.

Whether you are looking to learn how to BBQ, cook a vegetarian feast or a gourmet dinner we will be happy to work with you to prepare a tantalizing menu.

Tilapia with Potatoes and Kale

1/2 cup extra-virgin olive oil
12 ounces baby fingerling potatoes, halved
4 cloves garlic, smashed
1/2 bag kale torn into pieces
Kosher salt and freshly ground pepper
1 1/4 pounds tilapia fillets, patted dry
2 sprigs fresh oregano, leaves torn
Juice of 1 lemon

Heat 1/4 cup of the olive oil in a large deep skillet with a lid over medium heat. Place the potatoes in the pan cut-side down. Add the garlic and cook until the potatoes are slightly golden and crisp, 4 to 5 minutes. Add the kale, season with salt and pepper, then add about 1/3 cup water. Cover and steam until the kale wilts, about 5 minutes.

Season the fish with salt and pepper; place on top of the greens in the pan and sprinkle with the oregano leaves. Cover and steam until the fish is just cooked through, about 5 more minutes.

Meanwhile, whisk the lemon juice in a bowl with the remaining 1/4 cup olive oil; season with 1 teaspoon salt and plenty of pepper.

Transfer to plates. Distribute the greens, potatoes and pan juices around the fish. Drizzle with the lemon-pepper oil.