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Fresh Halibut Steamed In Swiss Chard With Thai Curry Cream

One of the most interesting food tours you can take is down the aisles of an Asian and especially Southeast Asian grocery store. There are all kinds of strange, exotic ingredients that generally are inexpensive and certainly worth a try. Over the years Iíve shopped in a couple of stores fairly regularly and have just been amazed at the diversity of products available, especially curry pastes. They come in every color and flavor imaginable, are delicious and very different from Indian curries. The curry paste I like best for this dish is one called Matsaman curry, a red curry. I encourage you to try them all and use your favorite mixture.

6

(5-ounce) portions fresh halibut cut 3/4-inch thic

Salt, and freshly ground pepper

2

teaspoons

grated lime zest

12

to 16 large chard leaves, tough center rib removed

2

cups

sliced oyster mushrooms

2/3

cup

finely sliced scallions

2

tablespoons

olive oil

1/3

cup

dry white wine

1/2

cup

rich fish or mushroom stock

Thai, Curry Cream

Garnish:, Cilantro sprigs and finely sliced

(white, part only)

1

Season halibut lightly with salt, pepper and lime zest and set

2

aside. Blanch chard leaves in lightly salted water for 5 to 10

3

seconds until softened and then immediately plunge into ice

4

water to stop cooking and set color. Pat dry and wrap halibut

5

pieces completely with leaves.

6

To serve: Add mushrooms, scallions and olive oil to an

7

oven-proof saute pan large enough to hold fish in one layer.

8

Saute mushroom mixture until its just beginning to color.

9

Place wrapped fish on top of mushroom mixture, add the wine

10

and stock and cover. Finish cooking fish on top of stove over

11

moderate heat or in a preheated 400 degree oven for 10 to 12

12

minutes or until fish is cooked through. With a spatula, lift

13

fish and its mushroom bed and place attractively on warm

14

plates. Pour sauce around and garnish with cilantro sprigs and

15

deep fried leeks on top of wrapped fish.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (38.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 5 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

3113.88

Calories From Fat (10%)

307.08

% Daily Value

Total Fat 35.19g

54%

Saturated Fat 5.02g

25%

Cholesterol 0mg

0%

Sodium 61.34mg

3%

Potassium 1771.42mg

51%

Total Carbohydrates 590.38g

197%

Fiber 26.36g

105%

Sugar 6.24g

 

Protein 84.5g

169%