Eating for Evolution

1 pound of firm-fleshed, wild fish fillets (mackerel,bass,halibut, salmon, etc.) about 3/4 to 1 inch thick

2 large cloves garlic

1 shallot

1 tablespoon minced Italian parsley

2-3 tablespoons minced fresh basil and marjoram or 1 1/2 teaspoons dried basil and marjoram

2 tablespoons of extra-virgin olive oil

Salt and pepper to taste

6-8 lemon wedges

2 bunches rainbow chard

For best flavor, season fish, cover and refrigerate 2-6 hours. Cut four diagonal slashes in fillets, about 1/8 inch deep and 1 inch long.  Make a paste of 1 garlic clove, parsley, basil, marjoram and 1 T olive oil. Use a food processor or mortar and pestle. Rub it over both sides of fillets. Refrigerate.

Brush grill with olive oil to prevent sticking. Cook 2-4 minutes per side. Check fish is firm when pressed and opaque to the center. If grilling in a saute pan, coat pan with olive oil. Heat over high heat and add fillets with seasoned rub. Reduce heat to medium and cook 3 minutes on each side. Season with salt and pepper and serve with lemons.

Separate leaves and ribs of chard. Wash, drain and cut leaves. Dice shallot and garlic. Coat pan with olive oil. Heat over high heat. Add shallot and cook until translucent. Add garlic and cook until golden. Add chard, season with salt and pepper and cook for 10 minutes, until wilted and tender. Squeeze lemon juice over just before serving.

Serves 3-4