Tilapia and Chard from the Yard

Tuesday June 5
This is a version of the very first dinner blog we ever posted, on September 1 2006.
We were amazed to see how differently we had treated the same basic ingredients (this chard is a plant that actually wintered over in our garden, and the tilapia is still Trader Joe's frozen, so they really were the same). Last time we saw the meal as Spanish, with pimenton de la Vera and sherry vinegar. This time it was more Italian: the cornmeal coating for the fish was seasoned with salt, pepper, and cayenne, and the chard was sautéed in olive oil with minced garlic (first the nice red stems chopped up, then the chiffonaded leaves). When the chard was tender, we threw in some chopped black oil-cured olives, simmered it some more, and dressed it with red wine vinegar.
Spanish, Italian - we like them both.