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1
Preheat oven to 350 degrees F. Heat oil in a large saute pan over medium-low heat.
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2
Add garlic and cook until soft and golden, about 1 minute.
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3
Add diced tomatoes with juice, tomato sauce, red peppers, chili peppers, cumin, coriander and 1/4 teaspoon each salt and pepper.
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4
Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes until sauce thickens slightly.
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5
Remove from heat, and remove chile peppers.
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6
Place Swiss chard on the bottom of a 9 by 13-inch glass baking dish.
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7
Season fish fillets with remaining salt and pepper and place in on top of chard.
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8
Cover with sauce and bake, covered, until fish is just cooked and chard is wilted, about 15 minutes.
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9
Remove cover and bake an additional 5 minutes.
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10
Sprinkle with cilantro and serve.
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11
(1 serving equals 1 fillet, 3/4 cup chard and sauce)
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12
Calories 370; Total Fat 15 g; (Sat Fat 2 g, Mono Fat 6 g, Poly Fat 5 g) ; Protein 38 g; Carb 20 g; Fiber 4 g; Cholesterol 94 mg; Sodium 700 mg
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13
Excellent source of: Protein, Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Pantothenic Acid, Copper, Iron, Magnesium, Phosphorus, Potassium, Selenium
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14
Good source of: Fiber, Folate, Manganese
