Ingredients
- 4 each 4 each Alaska rockfish, skinless 4oz fillets
- 8 each 8 each Swiss chard, leaves
- 1 1 tsp Salt, kosher
- 1 1 tsp Pepper, black
- 1 1 tsp Cinnamon, ground
- 1 1 tsp Nutmeg, ground
- 20 each 20 each Skewers, Bamboo 6
- 1 1/2 cup 1 1/2 cup Yogurt, Greek, 2%
- 1 cup 1 cup Cucumber, seeded, diced
- 1 1 Tbsp Dill, fresh, leaves
- 1/8 cup 1/8 cup Limes, juiced (1 medium)
- 1 each 1 each Peppers, red, sliced
- 1 each 1 each Onions, red, sliced
- 1 1 tsp Sesame Seeds
- 1 1 Tbsp Oil, olive
- 3 Cups 3 cups Rice, brown, cooked
Servings:
Units:
Instructions
- 1. Bring a pot of water to boil.
- 2. Once water is boiling, submerge chard leaves for 5 seconds; then transfer to bowl of ice water.
- 3. Remove leaves from ice water, once chilled, and pat dry with clean paper towels.
- 4. Heat saucepan with approximately one inch of water to prepare for steamer basket. (periodically check that water level remains
- throughout preparations)
- 5. Wrap each fillet tightly in two leaves.
- 6. Place 5 skewers evenly into the side of the fillets then cut the fillets into five portions, in between skewers.
- 7. Season each skewer with mixture of salt, pepper, cinnamon, and nutmeg.
- 8. Place inside bamboo steamer over boiling water for approximately 7-10 minutes.
- 9. Mix yogurt, cucumber, dill and limes to prepare sauce. Reserve in serving bowl.
- 10. Once skewers are cooked, empty saucepan and return to heat and add olive oil.
- 11. Saut onions and peppers, finishing with sesame seeds.
- 12. Arrange steamer basket, sauce, rice, and vegetables on a platter and serve.
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