Wash all produce. Remove center stems from chard with a sharp paring knife, by slicing alongside the stem. Slice stems into quarter-inch pieces. Roughly chop leaves into bite size pieces. Slice celery at a jaunty angle, into about a quarter inch pieces. Mince garlic. Roughly chop the bacon, and cook in a dry pan over medium-high heat until bacon is crispy, stirring occassionally. Transfer bacon to a paper towel.
Add chard stems, celery and garlic to pan with bacon fat. Stir. Cook 1-2 minutes, until fragment, stirring occasionally. Reduce heat to medium low. Add chard leaves and cooks 6-8 minutes, or until greens are tender, starting occasionally. Remove from heat. Return bacon to pan and stir. Salt-and-pepper to taste.
Pat fish fillets dry with a paper towel. Season both sides of each fillet with Cajun saesoning. Heat 1-1/2 tbsps of oil in a large saute pan over median high heat. Add fish to hot pan and sear 2-3 minutes. Flip. Sear an additional minute, then remove fish from pan and set aside.
Cut ends off the zucchini and halve lengthwise. Lay flat, and cut at an angle in 1/4 inch half-moon oval slices. Cut the bell pepper lengthwise into quarter-inch strips. Thinly slice the scallions at an angle and disgard the root ends. Heat the remaining 1 1/2 tbsp oil in the same pan used for the fish, stirring with the Cajun spice you left behind. Add zucchini and bell pepper to hot pan. Season with salt and pepper to taste and cook, stirring occassionally, 6-7 minutes, or until veggies are tender.
Divide the chard onto half of each plate, then top with fish fillet. Serve sauteed zucchini and bell papper on the other half of the plate. Sprinkle with scallions and serve.
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