2-3 talapia fillets, depending on size

1 medium onion, chopped

1 medium poblano pepper, seeded and chopped, but not fine

2 red jalapeños, seeded and cut in half

1 Tbs. baltic seasoning

1 Tbs. garam masala

1/2 can garbanzo beans, drained

3 pieces chard, large vein removed and chopped with leaves torn into 2-3 inch pieces

Olive oil

Saute onions in olive oil until caramelized.  Add poblano, jalapeños, and chopped chard stems plus seasoning.

Saute until peppers are half cooked.  Add talapia.  When fillets are almost done, add garbanzos and chard leaves.

When the chard is wilted, but still green, serve over Basmati rice.  Serves 2-3.

Note:  there are different brands of baltic seasoning and garam masala.  I use different brands, but for this

particular recipe, I used Penzy.