Halibut with Swiss Chard and Ginger Cream Sauce

• 6 7-ounce halibut fillets, each about 1 1/2 inches thick by 2 inches wide
• Olive oil
• 3 1/2 tablespoons minced fresh ginger
• 2 shallots, minced
• 1 tablespoon 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

1. Brush fish with oil.
2. Mix ginger, shallots and garlic in heavy small saucepan.
3. Rub 1 teaspoon ginger mixture over each fish fillet.
4. Add clam juice and wine to remaining ginger mixture in saucepan.
5. Boil mixture until liquid is reduced to 1/4 cup, about 15 minutes.
6. Steam Swiss chard until just tender, about 30 seconds.
7. Transfer chard to strainer and rinse with cold water.
8. Drain.
9. Pat chard dry.
10. Place 1 chard leaf on work surface.
11. Place another leaf next to first, overlapping long sides.
12. Place 1 fish fillet crosswise near 1 end of chard, leaving 2-inch border on short sides of fish.
13. Season fish with salt and pepper.
14. Fold 2 long sides of chard over fish, then roll up fish in chard, enclosing completely.
15. Repeat with remaining chard and fish.
16. (Can be made 8 hours ahead.
17. Cover ginger mixture and fish separately and chill.)
18. Place steaming rack over boiling water in large Dutch oven.
19. Place fish on rack.
20. Cover; steam until cooked through, about 8 minutes.
21. Transfer to plates.
22. Meanwhile, add cream to ginger mixture in saucepan.
23. Boil until mixture thickens to sauce consistency, about 5 minutes.
24. Spoon sauce around fish.

inches wide, olive oil, fresh ginger, shallots, garlic, clam juice, white wine, green, whipping cream

Taken from www.epicurious.com/recipes/food/views/halibut-with-swiss-chard-and-ginger-cream-sauce-416 (may not work)