Heat the oil in a 10- to 12-inch nonstick skillet over medium-high heat. Add the garlic and cook until fragrant, 30 to 45 seconds. Add a big handful of the Swiss chard and cook, tossing often, until it has collapsed enough to add more. Continue adding the chard in batches until it’s all in the pan and then cook until tender, 2 to 3 minutes. Season to taste with salt and pepper, divide the chard between two dinner plates, and keep warm.
Wipe out the skillet and return it to medium-high heat. Add 1 Tbs. of the butter and let it melt. Sprinkle the tilapia with 1/4 tsp. salt and a few grinds of pepper. Add the tilapia and cook, turning once halfway through cooking, until it’s well browned and cooked through, 4 to 6 minutes. Top the chard with the tilapia and keep warm.
Add the shallot to the skillet and cook, stirring occasionally, until lightly browned and beginning to soften, 30 to 60 seconds. Add the lemon juice; it should evaporate almost instantly, but if not, cook until nearly evaporated, about 30 seconds. Remove the skillet from the heat and add the 4 Tbs. butter pieces and tarragon, stirring constantly until the butter melts. Season to taste with salt and pepper. Pour the butter sauce over the fish and chard and serve immediately.
Serve with Brown Rice with Walnuts and Golden Raisins.
nutrition information (per serving):
based on two servings;
sat fat g
Photo: Scott Phillips