THEME: Steamed Halibut Packets
Jamie R
2 TB salt
2 bunches Swiss chard, stems removed and discarded
1 cup chopped flat-leaf parsley
2 TB fresh thyme, chopped
8 TB (1 stick) butter
6 (6 to 8 oz. ea.) halibut fillets, about 1" thick)
Ground black pepper
2 lemons, sliced paper thin
2 TB minced shallots
1/4 cup fresh lemon juice
1. Bring a large pot of water to boil and add 1 TB salt. Fill a large
bowl with ice water and set aside. Select the 12 largest chard leaves
(save remaining chard for another use) and cook in boiling water 1
minute. With tongs or a slotted spoon, transfer chard to ice water.
2. Drain chard and spread leaves out on clean, dry kitchen towels.
3. Arrange one large leaf on your workspace horizontally and arrange
a second leaf on top of and perpendicular to the first. Sprinkle some
of the parsley and thyme down center of leaves, then top with 1-1/2
tsp. butter. Generously season halibut with salt and pepper and set 1
fillet on butter and herbs. Arrange 4 lemon slices over top of
fillet. Fold chard leaves around fish to enclose. Place packet seam
side down in a steamer basket large enough to accommodate all six
packets (or use a two-tiered bamboo steamer). Repeat with remaining 5
fillets.
4. Fill a large, high sided frying pan or a wok with enough water to
come 3/4" up sides and bring water to a boil. Add steamer basket and
cover. Steam fish until just cooked through, 6 to 8 minutes. Very
carefully cut into one packet to check fish for doneness.
5. While fish is steaming, make beurre blanc: Put shallot and lemon
juice in a small nonreactive sauce pan over medium heat. Cook until
liquid is reduced to 1 TB. Remove from heat and whisk in remaining 5
TB butter, 1 TB at a time, until emulsified. Season with salt and
pepper.
6. Serve fish packets immediately, topped with beurre blanc.
Makes 6 servings.