Steamed Halibut in Swiss Chard

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By: The Homemakers Test Kitchen

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.

Ingredients

8 large Swiss chard leaves

2 green onions, thinly sliced

1 tbsp (15 mL) lemon juice

1/2 tsp (2 mL) each salt, turmeric and ground ginger, cumin and coriander

1/4 tsp (1 mL) cayenne pepper

4 halibut fillets (each 4 to 6 oz/125 to 175 g)

Lemon wedges

Preparation

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.

Serving(s): 4

Nutritional Information
Per serving: about
Calories	152
Protein	26 g
Fat (total)	3 g
Sat. Fat	Trace
Carbohydrate	6 g
Cholesterol	36 mg
Sodium	805 mg
Calcium	12 % RDI
Iron	28 % RDI
Vitamin A	40 % RDI
Vitamin C	38 % RDI
Folate	12 % RDI

Also in this menu:

Delicious and diet-friendly

Source

Homemakers Magazine: April 2004

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