Rating: 1 stars
1 Ratings
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  • 1 star values: 1

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.

Recipe by Cooking Light December 2008

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Recipe Summary

Yield:
4 servings (serving size: 1 fillet, 1/2 cup chard, and 2 1/4 teaspoons almonds)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

243 calories; calories from fat 33%; fat 8.6g; saturated fat 1.1g; mono fat 5.1g; poly fat 1.6g; protein 34.5g; carbohydrates 7.9g; fiber 3.4g; cholesterol 73mg; iron 4mg; sodium 897mg; calcium 129mg.
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