POACHED FISH WITH TOMATO-CHARD SAUCE
We ate this once last summer, and I still remember how absolutely delicious it was. We used tilapia, which worked great. I know it can be hard to figure out exactly how to use chard, and as a sauce or topping is one great way to temper its sometimes overly earthy taste.
1-2 cloves garlic, minced
1 onion, chopped
3-4 tomatoes, chopped into little chunks
3-4 handfuls of Swiss chard, chopped
1/3-1/2 cup fresh basil leaves, coarsely chopped
In large frying pan saute garlic and onion in 1 tablespoon olive oil until soft. Add tomatoes and heat briefly. Slowly stir in chard until wilted. Add basil and cook a few more minutes.
2-3 fillets fresh halibut, trout, tilapia (or chicken would taste good, but you’d have to cook it differently)
Add to sauce and simmer over medium heat for a few minutes, turning fillets while still raw enough to turn without falling apart. Continue to simmer until fillets are opaque. Salt and pepper to taste. Gently slide onto a warmed platter, keeping fillets intact. Surround with sauce. Squeeze with fresh lemon and serve with rice.