Chard wrapped halibut.
CATEGORIES
INGREDIENTS
  • Cooking Time: 45
  • Servings: 4
  • Preparation Time: 20
  • 2 lemons
  • ⅓ cup pitted mixed olives, plus 12 whole pitted olives
  • 4 tablespoons extra-virgin olive oil
  • 3 cups cilantro leaves, finely chopped (about ¾ cup)
  • 4 garlic cloves, finely minced (4 teaspoons)
  • 1 teaspoon dried red pepper flakes
  • 5 very large Swiss chard leaves (or more as needed), tough ends trimmed
  • 1½ pounds skinless, center-cut white fish fillets, such as halibut or cod
  • 1 teaspoon kosher salt, plus more for seasoning
  • ¼ teaspoon freshly ground black pepper, plus more for seasoning
  • 1 small onion, diced
  • 1½ tablespoons all-purpose flour
  • 1½ cups chicken stock
  • ½ cup yellow cherry tomatoes, halved
DIRECTIONS
  1. Step 1-Finely zest and juice both lemons.
  2. Step 2-In a small bowl, combine the remaining zest with the olives, 1 Tbsp of the olive oil, 2 Tbsp of the chopped cilantro leaves, 1 tsp garlic, and the red pepper flakes until it is mixed well.
  3. Step 3- Get a small pot of water to a boil over medium high heat.
  4. Step 4-separate the leaves from the chard stems and thinly slice the stems crosswise.
  5. Step 5-Dip the chard leaves in the boiling water for 10 seconds to soften; drain, let it cool, and pat dry.
  6. Step 6-Cut the fish into 8 equal pieces, season with salt and pepper, and spread 2 teaspoons of the olive mixture on each piece of fish.
  7. Step 7- grab 1 piece of fish on a piece of chard and roll it up; use the extra 2 leaves to patch any parts that need extra wrapping.
  8. Step 8-Heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook until tender.
  9. Step 9-Add the flour and cook, stirring, until absorbed for about 1 minute. Add the reserved lemon zest and juice with the stock, salt, and pepper and cook until the liquid thickens and bubbles up.
  10. Step 10-Nestle the fish in the skillet and reduce the heat to medium low, cover, and cook until the fish is opaque.scatter the tomatoes and whole olives on top of the fish.
  11. Step 11- Serve in a big bowl and enjoy.
RECIPE BACKSTORY
I love this dish because the fish is flavorful and the broth has a nice depth to it.