INGREDIENTS

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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