Preheat the oven to 350F. Heat the oil in a large skillet over medium-low heat. Add the garlic and cook, stirring, until softened and golden, about 1 minute. Add the diced tomatoes with juice, tomato sauce, red peppers, chili peppers, cumin, coriander, and 1/4 teaspoon each of salt and pepper. Bring to a boil, then reduce the heat to medium-low and simmer until the sauce thickens slightly, about 10 minutes. Remove from the heat and remove and discard the chili peppers.
Place the Swiss chard on the bottom of a 9x13-inch glass baking dish. Season the fish fillets with the remaining salt and pepper and place on top of the chard. Top with the sauce and bake, covered, until the fish is just cooked and the chard is wilted, about 15 minutes. Remove the cover and bake for an additional 5 minutes. Sprinkle with cilantro and serve over couscous.
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|Serving Size: 1 Serving (177g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 222 (59%)|
|Amt Per Serving||% DV|
|Total Fat 24.7g||33 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 92.4mg||28 %|
|Sodium 102.1mg||4 %|
|Potassium 656.4mg||17 %|
|Total Carbohydrate 2.5g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 2.1g|
|Protein 34.9g||50 %|
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Calories per serving: 379
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