Halibut with Ginger Cream Sauce & Swiss Chard

A Regular Guys Recipe

6 7oz. halibut filets, each about 1 1/2 inches thick and 2 inches wide
Olive oil
3 1/2 TBS minced fresh ginger
2 shallots, minced
1 TBS minced garlic
1 cup bottled clam juice
2/3 cup dry white wine
12 large green or red Swiss Chard leaves, thick stems removed
1 cup whipping cream

Brush fish with olive oil.  Mix ginger, shallots and garlic in a heavy small saucepan. Rub 1 tsp of the ginger mixture over each fish filet.  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 and pat chard dry.

Place 1 chard leaf on work surface  Place another leaf next to first, overlapping long sides.  Place 1 fish filet across the leaves near one end.  Season fish with salt and pepper.  Roll up fish in the chard leaves, enclosing completely. 

The wrapped fish and ginger mixture can be prepared up to 8 hours in advance and refrigerated separately.

Place steaming rack over boiling water in large dutch oven.  Put the wrapped fish on the rack, cover and 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 over and around fish.