Lemon Caper Swordfish; Swiss chard with carmelized onions

Tonight I decided to make something light, fast, and tasty. I saw a nice piece of swordfish, so I decided to make a piccata sauce for the fish. Piccata is used on chicken, veal or seafood, and is a quick way to add flavor to your protein.

Swiss chard is not the most well known vegetable, but it is one of my favorites. It is a member of the beet family, but tastes nothing like beets. It comes in different colors, but I've only seen red and white at my produce stand. All varieties are very good for you and are loaded with calcium, folic acid, and vitamins A, C and E. I eat it because it tastes good. The onions become sweeter the longer you carmelize them, and the bitterness of the greens are balanced by the sweet raisins and the syrypy balsamic.

1 lb swordfish steak
4 Tbsp olive oil
salt and pepper
juice and zest from 1 lemon
1 garlic clove, crushed
1 Tbsp capers

Brush swordfish with olive oil and season with salt and pepper.
Broil on rack in oven, 4 minutes per side, or cook on grill about 5 minutes per side
Meanwhile, mix rest of oil, lemon juice, garlic, capers, zest in pan. Cook on low 3 to 4 minutes.
You can add a pat of butter and heat until melted, if you want your sauce to be even better.
Serve with swordfish.

Swiss Chard and Carmelized Onions
1 bunch swiss chard, washed, leaves and stalks separated
2 Tbsp pine nuts, toasted
1 Tbsp olive oil
1 sweet onion, sliced
2 Tbsp golden raisins
2 Tbsp balsamic vinegar
salt and pepper

In large skillet, heat oil and add onions. Cook over med-low heat, stirring until golden and very soft, 10 min
Tear Swiss chard leaves into 2 inch pieces and cut stalks into 2 inch pieces.
Add stalks and raisins to onions and cook until stalks are tender, about 10 minutes
Add leaves and vinegar, cook until wilted, about 5 minutes. Season with salt and pepper. Top with toasted pine nuts, parmesan cheese, and crushed red pepper, if desired