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Seared Cod with Swiss Chard and Almonds

Yield 4 servings (serving size: 1 fillet, 1/2 cup chard, and 2 1/4 teaspoons almonds)
Premium Hungarian paprika elevates the flavor profile of this dish. Winter greens make a pretty plated entrée and are nutritious, too. Besides more than half the recommended vitamins A and C from the greens, the fish and greens supply a little zinc. Serve with couscous or orzo.

Ingredients

  • 4 teaspoons olive oil, divided
  • 3 tablespoons slivered almonds
  • 1 1/4 teaspoons sweet Hungarian paprika, divided
  • 2 garlic cloves, thinly sliced
  • 10 cup thinly sliced trimmed Swiss chard (about 2 bunches)
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon sherry vinegar
  • 4 (6-ounce) cod fillets

Nutrition Information

  • calories 243
  • caloriesfromfat 33 %
  • fat 8.6 g
  • satfat 1.1 g
  • monofat 5.1 g
  • polyfat 1.6 g
  • protein 34.5 g
  • carbohydrate 7.9 g
  • fiber 3.4 g
  • cholesterol 73 mg
  • iron 4 mg
  • sodium 897 mg
  • calcium 129 mg

How to Make It

  1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add almonds to pan; cook 2 minutes or until lightly browned, stirring constantly. Transfer to small bowl with a slotted spoon. Sprinkle almonds with 1/4 teaspoon paprika, stirring to coat. Set aside.

  2. Add garlic to pan; cook 1 minute or until golden, stirring constantly. Add 3 1/3 cups chard to pan; cook 1 1/2 minutes or until wilted, stirring constantly. Repeat procedure 2 times with remaining chard. Stir in 1/2 teaspoon salt; cover and cook 5 minutes or until tender. Stir in vinegar. Remove from pan; wipe skillet with paper towels.

  3. Sprinkle fish evenly with the remaining 1 teaspoon paprika and remaining 1/4 teaspoon salt. Heat remaining 2 teaspoons olive oil in pan over medium-high heat. Add fish to pan; cook fish 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve fish with chard mixture; sprinkle evenly with almonds.