Ingredients Jump to Instructions ↓

  1. 6 Halibut fillets - (7 oz ea) about 1 1/2" Thick by

  2. 2" wide Olive oil

  3. 3 1/2 tablespoons 52ml Minced fresh ginger

  4. 2 Shallots - minced

  5. 1 tablespoon 15ml Minced garlic

  6. 1 cup 237ml Bottled clam juice

  7. 2/3 cup 157ml Dry white wine

  8. 12 cups 480g / 16oz Red or green Swiss chard leaves - thick stems removed, (large) Salt - to taste Freshly-ground black pepper - to taste

  9. 1 cup 237ml Whipping cream

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Brush the fish with oil. Mix ginger, shalots and garlic in heavy small saucepan. Rub 1 teaspoon ginger mixture over each fish fillet. Add clam Juice and wine to remaining ginger mixture in saucepan. Boil mixture until liquid is reduced to 1/4 cup, about 15 minutes. Steam Swiss chard until just tender, about 30 seconds. Transfer chard to strainer and rinse with cold water. Drain. Pat chard dry. Place 1 chard leaf on work surface. Place another leaf next to first, overlapping long sides. Place 1 fish fillet crosswise near one end of chard, leaving 2-inch border on short sides of fish. Season the fish with salt and pepper. Fold 2 long sides of chard over fish, then roll up fish in chard, enclosing completely. Repeat with remaining chard and fish. (Can be made 8 hours ahead. Cover ginger mixture and fish separately and refrigerate.) Place steaming rack over boiling water in large Dutch oven. Place fish on rack. Cover; steam fish until cooked through, approximately 8 minutes. Transfer fish to plates. Meanwhile, add cream to ginger mixture in saucepan. Boil until mixture thickens to sauce consistency, about 5 minutes. Spoon sauce around fish. Serve immediately. This recipe yields 6 servings.


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