Directions: |
Directions:1. Dice tomato into 1/4 inch cubes, place in bowl. Remove seeds and ribs from jalapeno peppers and dice (leave in if you prefer a hotter flavor) Add to the tomato. Add the juice of 1/2 of a lime and 1/2 teaspoon salt to tomato/jalapeno mixture. Stir and set aside to macerate.
2. Wash swiss chard. remove center ribs while cutting leaves in half along long axis.
3. Peel garlic and cut crosswise into fairly thick slices
4. Heat olive oil in a large skillet over medium high heat. Add garlic and saute until light golden. Add the swiss chard, salt to taste, and quickly wilt the chard. When most of the chard is wilted, remove from heat and finish wilting with the residual heat in pan as to not overcook.
5. Cut a piece of parchment paper or foil large enough to make a "package" for steaming your fish.
6. Coat fish with SPIKE on all sides. Make a bed with half of the swiss chard/garlic mix in center of paper/foil. Lay fillet on top. Cover fillet with more chard/garlic mix. Fold paper/foil on top and sides to seal.
7. Place fish package on a cake sheet and bake at 350º until fish is cooked through (this will depend on the size and thickness of your fillet but figure at least 15 to 20 minutes for a medium size piece of fish - at least 30 minutes for large, thick fillets)
8. After opening the package, Make a bed of the swiss chard/garlic mixture from the steaming package on the plate. Place the piece of fillet on the chard and spoon the tomato/jalapeno mix over the fillet.
9. Serve with BAMBOO RICE from TRADER JOE'S. The rice has a wonderfully delicate flavor. |
This recipe for Ben's Fish w/Swiss Chard is from