Halibut With Swiss Chard And Ginger Cream Sauce Recipe

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Servings: 6

Ingredients

Cost per serving $0.92 view details

Brush the fish with oil. Mix ginger, shalots and garlic in heavy small saucepan. Rub 1 tsp. ginger mix over each fish fillet. Add in clam Juice and wine to remaining ginger mix in saucepan. Boil mix till liquid is reduced to 1/4 c., about 15 min.
Steam Swiss chard till just tender, about 30 seconds. Transfer chard to strainer and rinse with cool 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 hrs ahead. Cover ginger mix and fish separately and chill.)
Place steaming rack over boiling water in large Dutch oven. Place fish on rack. Cover; steam fish till cooked through, approximately 8 min. Transfer fish to plates.
Meanwhile, add in cream to ginger mix in saucepan. Boil till mix thickens to sauce consistency, about 5 min. Spoon sauce around fish. Serve immediately.
This recipe yields 6 servings.