Several years ago at a family gathering, we enjoyed a fantastic dinner that featured healthy grilled fish supported by an explosion of flavors. I didn’t get the recipe, but nonetheless managed to deconstruct the dish and figure out how it was prepared.
You just wouldn’t believe how flavorful this is: sweet carrot broth that’s enhanced with a kick of fresh ginger and shallot, sautéed Swiss chard with a bright taste, nutty basmati rice, smoky grilled fish. The components are prepared separately, but this is not at all a complicated recipe (the only complication is having three pans to wash). You can use any firm white fish such as sea bass, striped bass or halibut (make sure to remove any skin after grilling).
grilled fish with spicy carrot broth and Swiss chard
for the carrot broth:
1 shallot, minced
1 Tbsp. grated fresh ginger (see kitchen tip)
1 tsp. olive oil
2 cups carrot juice (we like Bolthouse Farm)
1/4 tsp. coarse salt
Pour oil in a medium saucepan and heat over medium; reduce heat to medium-low, add shallot and sauté until soft and translucent, 5 to 7 minutes. Add grated ginger and salt, cook about 1 minute. Add carrot broth; raise heat and bring to a boil. Cook at a low boil about 20 to 25 minutes until reduced by half. (Mixture will not thicken, but its flavors will concentrate.) Keep warm.
for Swiss chard:
1/2 bunch chard
1/4 tsp. coarse salt
1 tsp. olive oil
Rinse chard and trim out the tougher stems and veins. Slice leaves into 2-inch-wide lengths, then stack and slice crosswise into 1/4-inch strips. Place a skillet over medium heat; add olive oil and then stir-fry the chard until just wilted. Add salt and remove from heat.
for the rice:
1 cup basmati rice
1 3/4 cup water
pinch of salt
Combine all in a saucepan; bring to a boil, then reduce heat to very low and cover. Cook until water is absorbed and rice is tender, about 15 minutes
for the fish:
2 pieces of firm white fish (sea bass, halibut, striped bass), 4 to 6 ounces each
olive oil
salt and pepper
Preheat grill. Remove skin from fish if desired (or, remove it after grilling). Drizzle with olive oil and season generously with salt and pepper. Grill over medium heat until fish flakes easily but isn’t dry, about 12 minutes.
for assembly:
Warm two pasta bowls or deep plates. In each bowl, place a generous half-cup of rice, top with half the chard and then the grilled fish. Pour half the carrot broth around and over the fish.
Kitchen tip: Fresh ginger makes all the difference in recipes, but it’s not something I cook with frequently. So I buy a large piece and keep it in the freezer. To use, remove the ginger from the freezer and let it sit on the counter for about 5 minutes (to make it easier to peel). Peel the brown skin off with a sharp paring knife, then grate on a microplane grater. I find it easier to grate frozen ginger.
