Recipe - Halibut With Scallions

6 Halibut fillets; each about
1 1/2
; inches thick by 2
; incheswide
; (7ounce)
Olive oil
3 One half tablespoon Minced fresh ginger
2 Shallots; minced
1 tablespoon Minced garlic
1 cup Bottled clam juice
2/3 cup Dry white wine
12 lg Green or red Swiss chard
leaves; thick stems removed
1 cup Whipping cream

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 One fourth 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 2inch 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 One half Lean Meat; 1 Vegetable; 0 Fruit; 17 1/2
Fat; 1 One half Other Carbohydrates

Converted by MM_Buster v2.0n.