Rockfish and Chard Packets with Moroccan Spices
by Julia Conway
- 1 lb. fresh rockfish (ling cod, rock cod, black cod)
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1 bunch fresh chard
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1 medium sweet onion, thinly sliced
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2 tablespoons extra virgin olive oil
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2 tablespoons lime juice
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1 teaspoon Raz Al Hanout
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Stella Cadente Persian Lime Olive Oil (to garnish)
Check the fish and remove pin bones, and slice on the diagonal into flat pieces. Thoroughly wash the chard to remove all grit. Separate stems from leaves, taking care to keep the leaves in as large pieces as possible. Slice the stems thinly and reserve.
Boil a large pot of lightly salted water and blanch the leaves until they are soft and pliable, set aside. Heat extra virgin olive oil in a sauté pan over medium low heat and sauté chard stems and onions until softened and slightly caramelized, stirring frequently. Sprinkle with Raz Al Hanout, and stir until the mixture is fragrant. Deglaze the pan with the lime juice, and continue stirring until the mixture thickens and juice is reduced and absorbed. Set aside mixture to cool.
Cut blanched leaves into 4" x 4" pieces. Place a piece of fish in the center of each leaf and top with a spoonful of the onion mixture. Wrap the leaf around the fish and secure with a toothpick. Line a steamer basket with parchment, and place the packets, seam side down, in the steamer, leaving space between the packets for the steam to surround them. You can stack up to three basket layers on a single pot or wok. Steam over boiling water for approximately 10-15 minutes, or until the fish juices no longer run clear.
Remove the toothpicks and serve the packets, seam side down, drizzled with the Stella Cadente Persian Lime Olive Oil. Serves 2-4, or more as an appetizer.
Raz al Hanout is a North African spice blend that means "head of the shop" or "best of the shop" and you can buy it in foil envelopes at Harvest Market under the Occasional Gourmet/Juliet Mae Spice brand. It is also available on their website, www.julietmae.com and at Whole Foods.
 Contributed by Julia Conway | 
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