Halibut with swiss chard and ginger cream sauce

1 servings

Ingredients

Quantity Ingredient
6 Halibut fillets; each about 1 1/2
; inches thick by 2
; incheswide
; (7-ounce)
Olive oil
3½ tablespoon Minced fresh ginger
2 Shallots; minced
1 tablespoon Minced garlic
1 cup Bottled clam juice
⅔ cup Dry white wine
12 larges Green or red Swiss chard leaves; thick stems removed
1 cup Whipping cream

Directions

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 ¼ 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); 18½ Lean Meat; 1 Vegetable; 0 Fruit; 17 ½ Fat; 1 ½ Other Carbohydrates

Converted by MM_Buster v2.0n.

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