Ingredients
- 8 8 Swiss chard leaves
- 4 4 skinless Alaska Rockfish fillets (4 oz. each), fresh or thawed
- 20 20 bamboo skewers (6-inches in length)
- 1 teaspoon 1 teaspoon kosher salt
- 1 teaspoon 1 teaspoon pepper
- 1 teaspoon 1 teaspoon ground cinnamon
- 1 teaspoon 1 teaspoon ground nutmeg
- 1 Tablespoon 1 Tablespoon olive oil
- 1 1 red onion, sliced
- 1 1 red pepper, sliced
- 1 teaspoon 1 teaspoon sesame seeds
- 3 cups 3 cups cooked brown rice
- Sauce:
- 1-1/2 cups 1-1/2 cups Greek yogurt (2% fat)
- 1 cup 1 cup cucumber, seeded and diced
- 1 Tablespoon 1 Tablespoon fresh dill leaves
- Juice of 1 medium lime
Servings:
Units:
Instructions
- Bring a pot of water to boil. When boiling, submerge chard leaves for 5 seconds, then transfer leaves to a bowl of ice water. When chilled,
- remove leaves from ice water and pat dry with clean paper towels.
- Fill a saucepan with approximately one inch of water to prepare for steamer basket; bring water to a boil. Check water level periodically;
- add water as needed to maintain depth throughout preparation.
- Wrap each Alaska Rockfish fillet tightly in two chard leaves. Place 5 skewers evenly into the side of the fillets, then cut the fillets
- into five portions in between the skewers. Season each skewer with mixture of salt, pepper, cinnamon and nutmeg. Place skewers inside a
- bamboo steamer; place steamer over boiling water and cook just until fish is opaque throughout, approximately 7 to 10 minutes. Remove
- steamer from saucepan.
- Empty saucepan and return to heat; add olive oil. Saut onions and peppers, finishing with sesame seeds. Mix yogurt, cucumber, dill and lime
- juice to prepare sauce; reserve in serving bowl.
- To serve, arrange steamer basket, sauce, rice and vegetables on a platter.
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