Tilapia baked on a bed of lima beans mix
(lima beans, parsley, EVOO) and white wine ...

... and a Swiss Chard side (onions, garlic, EVOO
and swiss chard) with feta cheese sprinkled on top:

Looks good to me!

Thanks ... the swiss chard, by itself, is wonderful.

Can I say, "mouth orgasms" ?? :)


Swiss Chard "shrinks" like spinach does, so be prepared.

For two people, cut up a 1/2 onion (I always use
sweet onions) ... don't mince, but cut it up so the
pieces are a couple of inches long. Next, mince up
4 cloves of garlic.

Get a pot and turn the heat to medium-high and pour
in some EVOO to just cover the bottom of the pan.
When it heats up, toss in the onions and garlic
and stir/cook until the onions begin to brown.

Cut the stems off the chard and then coarsely
chop the chard - very coarsely because the chard
with shrink.

Now, put the swiss chard in and stir it all around.
Wait a minute, then put in some vegetable broth
(about 3-4 tbsps) and then a tbsp or two of soy sauce
and stir it all around.

Eventually, the swiss chard will shrink up - continue
to stir the mixture all around. When the chard becomes
a dark green, it's ready.

Fish:
Put some lima beans in a bowl (enough for however much
fish you're fixing, as a "bed") and chop some parsley
to taste and toss it into the lima beans, then add some
EVOO and stir the mix up. You want just enough EVOO to
allow the parsley to cling to the lima.

Now, spoon out the lima bean mix onto a piece of foil
large enough to hold the mix/fish and to cover it up.
Place the fish fillet on top of the lima bean bed and
pour some white wine over the fish and season with
ground black pepper and then fold the foil over
lengthwise (seal it) ... then at both ends, curl up
the foil so the wine won't seep out.

Put in a 375* oven for 20 minutes. I'd wait to fix
the swiss chard about 10 minutes before the fish is
ready, so it's all ready to serve at once :)

I love seafood!!!