Halibut With Swiss Chard And Ginger Cream Sauce

One of [the] chief and excruciatingly ironic effects [of the ideology of pluralism]: It silences a lot of people… So far as my observation reaches, the silenced are almost always those who if they spoke would say something characteristically…Christian. Try, for example, arguing that unrestricted permission to abort the unborn is a social and political evil at a party in Manhattan or a college town in Minnesota. Your arguments will not be rebutted; heads will merely be turned as from one who has audibly broken wind. If, on the other hand, you argue what is in fact the conventional opinion, you will be praised for courage and compassion. Or relate two conversions, one to Christianity and the other away from it; one will be received as a tale of horrid narrow-mindedness and the other as an example of an open society’s marvelous possibilities (Robert Jensen).

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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	T	Minced fresh ginger
2		Shallots, minced
1	T	Minced garlic
1	c	Bottled clam juice
2/3	c	Dry white wine
12		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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