Halibut with Swiss Chard and Ginger Cream Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1 tablespoon minced garlic
- olive oil
- 1 cup whipping cream
- 1 cup bottled clam juice
- 2/3 cup dry white wine
- 2 shallots, minced
- Carbohydrate 10 g(3%)
- Cholesterol 141 mg(47%)
- Fat 21 g(32%)
- Fiber 2 g(9%)
- Protein 43 g(85%)
- Saturated Fat 9 g(46%)
- Sodium 609 mg(25%)
- Calories 416
Preparation 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.
Preparation 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.
