Yield: 4 servings.
4 Alaska rockfish, skinless, 4-oz. fillets
8 Swiss chard leaves
1 tsp. kosher salt
1 tsp. black pepper,
1 tsp. cinnamon, ground
1 tsp. nutmeg, ground
20 bamboo skewers, 6”
1½ cup Greek yogurt, 2%
1 cup cucumber, seeded, diced
1 Tbsp. dill, fresh, leaves
1⁄8 cup lime juice (1 medium lime)
1 red pepper, sliced
1 red onion, sliced
1 tsp. sesame seeds
1 Tbsp. olive oil
3 cups brown rice, cooked
Bring a pot of water to boil. Once water is boiling, submerge chard leaves for 5 seconds, then transfer them to a bowl of ice water. Remove leaves from ice water once they’re chilled, and pat dry with clean paper towels. Heat saucepan with approximately one inch of water to prepare for steamer basket. Periodically, check that water remains at this level throughout preparations.
Wrap each rockfish fillet in two Swiss chard leaves. Place 5 skewers evenly into the side of the fillets, then cut fillets into five portions in between skewers.
Season each skewer with mixture of salt, pepper, cinnamon and nutmeg. Place inside bamboo steamer over boiling water for approximately 7 to 10 minutes. Mix yogurt, cucumber, dill and limes to prepare sauce. Reserve in serving bowl.
Once skewers are cooked, empty saucepan and return to heat; add olive oil. Saute onions and peppers, finishing with sesame seeds. Arrange steamer basket, sauce, rice and vegetables on a platter and serve.
PHOTO: Alaska Seafood Marketing Institute
