Instructions: Brush the fish with oil. Mix ginger, shalots and garlic in heavy small saucepan. Rub 1 teaspoon ginger mixture over each fish fillet. Add clam Juice and wine to remaining ginger mixture in saucepan. Boil mixture until liquid is reduced to 1/4 cup, about 15 minutes.

Steam Swiss chard until just tender, about 30 seconds. Transfer chard to strainer and rinse with cold water. Drain. Pat chard dry. Place 1 chard leaf on work surface. Place another leaf next to first, overlapping long sides. Place 1 fish fillet crosswise near one end of chard, leaving 2-inch border on short sides of fish. Season the fish with salt and pepper. Fold 2 long sides of chard over fish, then roll up fish in chard, enclosing completely. Repeat with remaining chard and fish. (Can be made 8 hours ahead. Cover ginger mixture and fish separately and refrigerate.)

Place steaming rack over boiling water in large Dutch oven. Place fish on rack. Cover; steam fish until cooked through, approximately 8 minutes. Transfer fish to plates.

Meanwhile, add cream to ginger mixture in saucepan. Boil until mixture thickens to sauce consistency, about 5 minutes. Spoon sauce around fish. Serve immediately.

This recipe yields 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.