Grilled Tilapia and Sautéed Swiss Chard

I was recently introduced to a vegetable that quite frankly I had never had any interest in trying. I'm very leery when it comes to trying new veggies, preferring to stay in my comfort zone, but let me tell you, I am so very glad that I opted to try something new.

Swiss Chard is similar in texture to spinach, not the canned, but the fresh.  It's related most closely to the beet family, and the flavor is more robust than spinach. It's a wonderful addition to a fresh salad, or in a cooked dish.

This recipe is one that I came up with when given a chance to sample this tasty vegetable, and I hope you like it as much as I do!  


2 6.3 oz boxes Gorton's Grilled Tilapia (2 in the box) or your choice of protein
8 Cups Rainbow Swiss Chard - chopped small
1 Orange Bell Pepper - chunked
1 Yellow Bell Pepper - chunked
1 Cup Radishes - diced small
4 Tbs Extra Virgin Olive Oil (EVOO)
2 Tbs Extra Virgin Olive Oil
2 Tbs Minced Onions
2 Tsp Ground Marjoram
4 Tsp Crushed Rosemary
1/2 Tsp Salt
1/2 Cup Apple Cider Vinegar

4 servings


1. Follow the package directions to cook your Tilapia.  I like Gorton's brand, it's easy and delicious, but you may prefer a different fish or protein altogether.  The Tilapia will take 20 minutes to cook in the oven, you can cook it in the microwave but it's better in the oven due to the fact that it tends to explode when you nuke it.  Trust me, it's not as fun as it sounds.

2.  Wash, dry and pre-cut all of your vegetables.  
  • Swiss Chard - Remove and discard the end of the chard.  I cut out the center 'veins' of the chard first, then sliced them like celery stalks.  I took the leaves, bunched them together and cut them into small bite-sized pieces.  Put them in a bowl and set aside.
  • Orange/Yellow Bell Peppers -  Remove the seeds and the stem.  I 'chunked' the peppers, larger than dicing, but still bite-sized. Put in a separate bowl from the chard.  (don't you just love the way that word sounds...chard...go ahead and say it, you know you want to!)
  • Radishes - Clean these well, as dirt tends to stick to them.  I diced mine small, it you prefer dice yours larger or make them slices.  Toss into the bowl with the peppers.

3.  Get out a deep frying pan and turn your stovetop to medium heat.  Add 4 Tablespoons EVOO, the minced onions and all of your spices.  Mix well and heat, but don't let it sit too long or your onions will burn.  Toss in your peppers/radishes and sauté them until tender, about 4-6 minutes.  The longer you cook them the softer they will be.  I prefer mine to be firm, but not crunchy.  Stir often so they don't burn.

4.  Add the other 2 Tablespoons of EVOO and your chard.  Sauté your greens for about 8-10 minutes, until the desired texture is reached.  If you need to add more oil do so a little at a time because you don't want it to be oily.
  • *note:  Swiss Chard looks similar to spinach in the way it cooks down, but I found that it holds it's texture much better.  Spinach seems like it's more delicate.  Increase or decrease your cooking time for the chard according to your tastes.  Also, there are different varieties of chard, use the one you want.  I just happened to have Rainbow on hand.

5.  Once your chard mixture is cooked down to your desired texture, add your apple cider vinegar and cook for another 2-4 minutes.  This allows you to thoroughly coat your veggies and heat up the vinegar without scorching them.  
  • *note:  I realize that Apple Cider Vinegar might seem a bit foreign to you, but trust me, this small addition enhances the flavor so much.  

6.  All that's left is loading up your plate and enjoying this fantastic meal!

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