Compliments of: Chris Gless, Executive Chef, The Rusty Nail
- 2 tilapia fillets (6 ounces each)
- 1 cup baby arugula
- 1 cup baby kale
- 1 cup creasy greens (aka upland dress)
- 1 cup Swiss chard
- 5 red cherry tomatoes (cut in half)
- 5 orange cherry tomatoes (cut in half)
- Mustard vinaigrette
- Extra virgin olive oil
- Kosher salt
- Black pepper
Season both sides of tilapia with salt and pepper, coat with flour. In a hot saute pan, pour in 2 ounces extra virgin olive oil. Place fish in pan, top side first. Let cook for 2 minutes, then flip and continue to cook for another 2 minutes.
In a hot saute pan, pour in 1 ounce extra virgin olive oil. Cook Swiss chard in pan for 20 seconds, long enough to take away some of the bitterness.
Combine kale, arugula, creasy greens, basil and parsley in a small mixing bowl along with the tomatoes. Toss with 2 ounces mustard vinaigrette.
Place Swiss chard on plate, tilapia next to the chard, and the salad right on top of fish.