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| General Category : Main Course |
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| Food Group : Vegetables, Fish |
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| Preparation Method : Other |
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| Slice and blanch the Swiss chard stems until tender and sauté in olive oil to serve with whole wheat couscous as a side dish. You can use any white-fleshed fish, such as catfish or tilapia. |
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Ingredients
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8 large Swiss chard leaves |
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2 green onions, thinly sliced |
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1 tbsp (15 mL) lemon juice |
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1/2 tsp (2 mL) each salt, turmeric and ground ginger, cumin and coriander |
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1/4 tsp (1 mL) cayenne pepper |
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4 halibut fillets (each 4 to 6 oz/125 to 175 g) |
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Lemon wedges |
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Preparation
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In saucepan of boiling salted water, blanch Swiss chard leaves until wilted and dark green, about
10 seconds. Transfer immediately to bowl of ice water. Drain and pat dry.
On work surface, lay 2 leaves flat, overlapping to patch any holes or tears. Sprinkle one-quarter of the green onions in mound in centre. In bowl, stir together lemon juice, salt, turmeric, ginger, cumin, coriander and cayenne; smear one-quarter over one side of one fish fillet. Place fillet, spice-side down on green onions. Fold one side of leaf over fillet and roll up, tucking in ends, to make package; place, seam-side down, on heatproof plate. Repeat with remaining Swiss chard and fillets.
Place plate in bamboo steamer over simmering water or place over heatproof bowl in large pot with 2 inches (5 cm) boiling water. Cover and steam until fish flakes easily when tested, 10 to 12 minutes. Serve with lemon wedges.
Makes 4 servings.
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Nutritional information
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| Per serving: about 152 cal, 26 g pro, 3 g total fat (trace sat. fat), 6 g carb, 3 fibre, 36 mg chol, 805 mg sodium. % RDI: 12% calcium, 28% iron, 40% vit A, 38% vit C, 12% folate. |
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Source
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Homemakers Magazine: April 2004
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