Halibut With Swiss Chard And Ginger Cream Sauce
Grrrrrgh!
Course : Fish
From: HungryMonster.com
Serves: 6
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    halibut fillets - -- (7 oz ea) about 1
                        -- 1/2"
   1      thick         by 2" wide
                        olive oil
   3 1/2  tablespoons   minced fresh ginger
   2                    shallots -- minced
   1      tablespoon    minced garlic
   1      cup           bottled clam juice
     2/3  cup           dry white wine
  12      large         red or green Swiss chard leaves -- thick stems
                        -- removed,
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   1      cup           whipping cream
 

Preparation:

Brush the 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 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 hours ahead. Cover ginger mixture and fish separately and refrigerate.) Place steaming rack over boiling water in large Dutch oven. Place fish on rack. Cover; steam fish until cooked through, approximately 8 minutes. Transfer fish to plates. Meanwhile, add cream to ginger mixture in saucepan. Boil until mixture thickens to sauce consistency, about 5 minutes. Spoon sauce around fish. Serve immediately. Recipe Source: THE FLAVORS OF BON APPETIT VOLUME 3 from the Editors of Bon Appetit