| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | April 1995 | 1 | servings |
INGREDIENTS
| 6 | Halibut fillets; each about 1 1/2 | |
| ; inches thick by 2 | ||
| ; incheswide | ||
| ; (7-ounce) | ||
| Olive oil | ||
| 3 1/2 | tb | Minced fresh ginger |
| 2 | Shallots; minced | |
| 1 | tb | Minced garlic |
| 1 | c | Bottled clam juice |
| 2/3 | c | Dry white wine |
| 12 | lg | Green or red Swiss chard leaves; thick stems removed |
| 1 | c | Whipping cream |
INSTRUCTIONS
Brush fish with oil. Mix ginger, shallots 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 1 end of chard, leaving 2-inch border on short sides of fish. Season 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 chill.) Place steaming rack over boiling water in large Dutch oven. Place fish on rack. Cover; steam until cooked through, about 8 minutes. Transfer to plates. Meanwhile, add cream to ginger mixture in saucepan. Boil until mixture thickens to sauce consistency, about 5 minutes. Spoon sauce around fish. Serves 6. Bon Appetit April 1995 Converted by MC_Buster. Per serving: 1744 Calories (kcal); 103g Total Fat; (56% calories from fat); 135g Protein; 40g Carbohydrate; 522mg Cholesterol; 1306mg Sodium Food Exchanges: 0 Grain(Starch); 18 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 17 1/2 Fat; 1 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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