Halibut With Swiss Chard And Ginger Cream Sauce

Course : Fish
Serves: 6
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6 fillets halibut fillets - -- (7 oz ea) about 1 1/2 inch thick by 2 inch wide
2 tablespoons olive oil
3 1/2 tablespoons minced fresh ginger
2 small 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
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
1 cup whipping cream

Preparation / Directions:

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

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