Cajun Breaded Mahi Mahi & Horseradish Creme Fraiche over Creamed Collard Greens

 For the Mahi Mahi:
1 Lb. Mahi Mahi
1 C. Potato Chips, Crushed
1/2 Tbsp. Cajun Seasoning
1 Tbsp. Peanut Oil

Combine the crushed potato chips and the Cajun seasoning. Coat mahi mahi with mixture on all sides. Warm peanut oil on medium heat. Cook until brown on all sides, about 5 minutes per side. If desired, top with fried egg.

For the Creamed Collared Greens:
1 Bunch Collard Greens
1 Tbsp. Butter
1/2 C Yellow Onion, Chopped
2 Garlic Cloves, Minced
1 C. Heavy Cream
3 Tbsp. Parmesan Cheese
Salt, Pepper

Bring a medium sized pot 3/4 full of water to a boil. Add collard greens. Cook until bright green. Remove from water and pat dry with a paper towel. Chop the collard greens into smaller pieces. Melt butter over medium heat and add onions and garlic. Cook until onions become clear. Add heavy cream and let simmer until reduced by half. Mix in parmesan cheese and season with salt and pepper.

For the Horseradish Creme Fraiche:
1/2 C. Sour Cream
1 Tsp. Lemon Juice
1 Tbsp. Prepared Horseradish
Salt, Pepper

Whip together the sour cream, lemon juice and horseradish until light and fluffy. Season with salt and pepper. Let chill in the refrigerator until needed.