If you are looking for a light meal after all that Thanksgiving turkey and pie, try this Steamed Halibut in Swiss Chard from the October 2013 issue of Fresh Juice magazine. At about 150 calories per serving, it is a very healthy dish and it tastes good too. Blanch Swiss chard leaves, use them to wrap spice-coated halibut fillets and steam. Serve with rice or couscous on the side.

Avoiding Additives and Preservatives

Use fresh lemon juice and be sure your dried spices do not contain colour or anti-caking agents.

Coat halibut with spices and place on top of blanched Swiss chard

Wrap the fish in the leaves and steam for about 15 minutes

Steamed halibut with Swiss chard


8 large Swiss chard leaves

2 green onions, thinly sliced

1 tbsp  (15 ml) lemon juice

½ tsp  (2 ml) salt

½ tsp  (2 ml) turmeric

½ tsp  (2 ml) ground ginger

½ tsp  (2 ml) ground cumin

½ tsp  (2 ml) ground coriander

¼ tsp  (1 ml) cayenne pepper

4 halibut fillets (each 4 to 6 oz / 115 to 170 g)

Lemon wedges


In saucepan of boiling salted water, blanch chard leaves until wilted and dark green, about 10 seconds. Transfer immediately to bowl of ice water; drain and pat dry.

On work surface, lay 2 leaves flat, overlapping to patch any holes or tears. Sprinkle one-quarter of the onions in mound in centre.

In small bowl, stir together lemon juice, salt, turmeric, ginger, cumin, coriander and cayenne; smear one-quarter of mixture over 1 side of 1 fish fillet. Place fish spice side down on onions. Fold 1 side of leaf over fillet and roll up, tucking in ends, to make package; place seam side down on heatproof plate. Repeat with remaining chard, onions and fish.

Place plate in bamboo steamer over simmering water or place over heatproof bowl in large pot with 2 inches/5 cm boiling water. Cover and steam until fish flakes easily, 10 to 12 minutes. Serve with lemon wedges. Serves 4.

From the October 2013 issue of Fresh Juice