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Ingredients
- 6 x Halibut fillets, each about 1 1/2 inches thick by 2 incheswide (7-oz) Extra virgin olive oil
- 3 1/2 Tbsp. Chopped fresh ginger
- 2 x Shallots, chopped
- 1 Tbsp. Chopped garlic
- 1 c. Bottled clam juice
- 2/3 c. Dry white wine
- 12 lrg Silverbeet leaves, thick stems removed
- 1 c. Whipping cream
Directions
- Brush fish with oil. Mix ginger, shallots 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 Silverbeet till just tender, about 30 seconds. Transfer silverbeet to strainer and rinse with cool water. Drain.
- Pat silverbeet dry. Place 1 silverbeet leaf on work surface. Place another leaf next to first, overlapping long sides. Place 1 fish fillet crosswise near 1 end of silverbeet, leaving 2-inch border on short sides of fish. Season fish with salt and pepper. Fold 2 long sides of silverbeet over fish, then roll up fish in silverbeet, enclosing completely. Repeat with remaining silverbeet 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 till cooked through, about 8 min. Transfer 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.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 545g | |
| Calories 687 | |
| Calories from Fat 396 | 58% |
| Total Fat 45.07g | 56% |
| Saturated Fat 27.68g | 111% |
| Trans Fat 0.0g | |
| Cholesterol 164mg | 55% |
| Sodium 932mg | 39% |
| Potassium 571mg | 16% |
| Total Carbs 40.0g | 11% |
| Dietary Fiber 1.5g | 5% |
| Sugars 9.78g | 7% |
| Protein 4.85g | 8% |
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