Combine ground coriander seeds, garlic and salt in a small bowl. Wash fish well. Dry well with paper towels.

Spread mustard on fish. Rub coriander-garlic mixture on fish. Cover and refrigerate for 1 hour.

In a food chopper of processor, place the onion and chiles. Process until minced finely.

Heat 1 tbsp of oil in medium saucepan over medium heat. Add cumin seeds; cook for 10 seconds until fragrant. Add onion mixture to the cumin. Cook for 2 minutes or until brown. Stir in swiss chard and spinach. Cook for 2-3 minutes until they are wilted, stirring once in awhile. Transfer this mixture to food processor. Add lime and remaining 1/2 tsp salt. Pulse until pureed.

Heat remaining oil in large nonstick skillet over medium heat. Add fish rub-side-down and cook for 2 minutes, turning once. Reduce heat to low; cover skillet. Cook for another 3 minutes until fish flakes easily.

Spoon greens onto serving plate. Place fish on top of sauce. Serve at once.

This was dinner the other night. I forgot to post it. It was delicious. I used jalapenos and it was hot enough for DH and not hot enough for me.

NOTES : Risa's notes:
* I used Stonewall Kitchen Roasted Garlic Mustard.

Michelle DeWitt - Chile-heads; Adapted by RisaG. FOR PERSONAL USE ONLY. RIGHTS RESERVED.
Posted By: RisaG,radiorlg@yahoo.com. Via: Chile Head Mailing List
Post Date: Sun, 24 Feb 2002