Seared Halibut with Sauteed Swiss Chard and Salsa Cruda

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Great single or doubled portion - a few steps, but nothing difficult. Excellent flavor, low carbs, beautiful plate. Thank you.

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The combinations of the foods were excellent. The bacon added a wonderful touch to the chard. Very easy to make, even on a weeknight. I like the pinch of crushed red pepper in the dish to give it a kick. The salsa cruda is quite tasty and adds a great dimension to the dish.

This recipe is a for sure keeper!

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Very tasty! I loved the flavorful combinations. My husband liked this dish & he is not usually one to eat fish. He was also suprised he liked the swiss chard. I think the salsa cruda helped to tame the usual stong taste of the fish & chard. It is a keeper for us!

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Made this for dinner tonight. My husband and I both liked it. It was easy to prepare and it came out just the way it was suppose to. I think it is a good thing that someone is stepping up and trying to teach people to cook with fresh instead of pre-packaged ingredients that are full of lots of sodium and other things that are harmful to people in general There would be a lot less overweight and unhealthy people. Hats off to Anne Burrell and Robert Irvine and all the others that do this kind of thing. I am a big fan of Food Network channel and have tried various recipes with relatively good results. It is trial and error like anything else. Some are good and some not so good. But if you know ingredients and seasonings it takes most of the guess work out of it. Some people don't know.

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Each component was delicious. I did not care for the combination of the three. I will definitely be making the swiss chard again as it was absolutely wonderful and there was no trace of bitterness from the chard. My young kids even liked it. The chard and the halibut went really well together but somehow the salsa cruda, while tasty, just seemed out of place.

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I loved this dish! I substituted the red pepper flakes with diced fresh jalapeno in the salsa cruda. I will definitely be cooking this one again.