Tilapia with Swiss Chard

We're just back from Ithaca, where we were staying in a downstairs apartment, kindly loaned us by our friend Kathy. A nice place, but we were reduced to the primitive circumstances of our noble pioneer ancestors (of whom we have none): we were cooking on an electric stove.

On our first night back, we had a classic Spag Bol, which we had made the night before. Real Bolognese ragu, with a mirepoix of minute cubes of onions, celery, and carrots. Then plain ol' grinded-up beef, milk added slowly, and more tomatoes than any citizen of Bologna would countenance. Mighty tasty.

(BYW, I'm planning at some point in the future to open the best Italian restaurant in Sydney and call it SPAG BOL.)

Wednesday night was tilapia with Swiss chard. The tilapia had tried to escape from Luft Stalag Freezer and attacked Barbara's feet. So we condemned it to death. Tossed the fish in a paper bag with a little corn meal, kosher salt, and one of our favorite new discoveries, pimenton de La Vera, the smoked Spanish paprika that gives the amazing octopus at Fino in London its kick. Fried it in a little olive oil.
The Swiss chard (which is neither Swiss nor chard--discuss) is from our garden, one of the few plants to have survived a month of neglect. It was lovely and tender, much more delicate even that the nice stuff we get from Findlay Market. Stripped the leaves, did a chiffonade, chopped the stems, deglazed with a little Sherry Vinegar. Just a mouthful, but went well with the fish.