Fishnswiss Recipes

SWISS BAKED FISH FILLETS

Steps:

• Preheat oven to 425 degrees.
• Lightly grease a 2 1/2 quart baking pan.
• Arrange fillets in baking pan.
• In small bowl, combine the rest of the ingredients.
• Spread mixture over fillets.
• Bake for about 20 minutes or until fish flakes easily with a fork.
• To brown the surface, place baking pan under broiler for 1 to 2 minutes.

HALIBUT WITH SWISS CHARD AND GINGER CREAM SAUCE

Steps:

• 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 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.
• 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 2-inch 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.