1

Saute' the onion and garlic in a tablespoon of oil until soft; add the tomatoes and cook a few more minutes; add the Swiss chard and basil until wilted.

2

Add enough water so that the fillets are covered and simmer until the fish is opaque, about 12 minutes. The internal temp will be 130F. Remove fillets.

3

Reduce some of the sauce and serve over rice with the fillets.

Serving size: 1/2 of a recipe (18.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.