Ok, let me preface this post by saying, do as I say, not as I did! For lunch today we had Parmesan Crusted Tilapia (not local, I don't even know which fish are local as I'm totally not a fish person!) with Sauteed Swiss Chard and boxed couscous. This is actually a fairly quick week night meal and very flavorful.
I had two wonderful children beneath my feet while I was attempting this recipe so I missed a few steps and definitely used powdered garlic and dried onion. I wouldn't suggest the last two, stick with fresh red onion and minced garlic! I will be making this again as I harvested the chard from my garden! Swiss chard is very plentiful at the farmers' markets now as well.
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
salt to taste (optional)
1. Melt butter and olive oil together in a large skillet over medium-high heat.
2. Stir in the garlic and onion, and cook for 30 seconds until fragrant.
3. Add the chard stems and the white wine.
4. Simmer until the stems begin to soften, about 5 minutes.
5. Stir in the chard leaves, and cook until wilted.
6. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
And here's the recipe for the tilapia from Rachael Ray's magazine:
3/4 cup freshly grated Parmesan cheese
2 teaspooons paprika
1 tablespoon chopped flat-leaf parsley
4 tilapia fillets (about 1 pound total)
1 lemon, cut into wedges
Extra-virgin olive oil, for drizzling
Salt and freshly ground pepper
Preheat the oven to 400º. In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10 to 12 minutes. Serve the fish with the lemon wedges.