- Swiss Chard Wrapped Grouper - July 16, 2021
- Khatchapuri with Wild Boar (Georgian Cheese Bread) - June 29, 2021
- Wild Boar Queso Roll - May 17, 2021
Fresh ingredients are the key to any good meal. As hunters, anglers, and gardeners we might have the best access to the freshest most natural ingredients. These fresh ingredients when paired together don’t need a ton of seasoning. Sometimes it’s best to just let the freshness shine with a little salt and pepper. Our planter box has been growing like crazy, and our Swiss chard has been one of the highlights. I wanted to do something fun and different that I haven’t really seen before. So, I decided to wrap some fish in our badass chard, braise it, and boy was I pleasantly surprised. This dish doesn’t take too long to prep and is bursting with color and flavor, not to mention it’s extremely healthy. Who said healthy food has to be boring?
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Swiss Chard Wrapped GrouperCourse: Wild Recipes
2lb filleted grouper, skinless
4 large Swiss chard leaves
2 tablespoons butter, divided
1/2 red onion, diced
3 garlic, minced
8oz mushrooms, baby bella or any mushroom works , sliced
1/2 pint cherry tomatoes, sliced in half
2oz white wine
16oz chicken stock
to taste salt
to taste pepper
to taste cilantro or parsley, chopped
- Cut into the leaf of the Swiss chard in a ‘V’ shape to remove only the thick part of the stalk. Set the leaves aside. Slice up the stalks.
- Get a large pot of water boiling and add some salt. Place the leaves in the boil water one by one for 20-30 seconds. Then shock them in a bowl of ice water. Set them aside to drain. Be careful not to tear the leaves.
- Slice each grouper fillet in half so you have 2 similar size square pieces.
- Lay one leaf on you cutting board vertically. season one filet all over with salt and pepper. Lay it down on the bottom third of the leaf. Grate a little bit of lemon zest over the top of the filet. Now for the bottom portion of the leaf over the filet. Fold in the two sides, then roll it over to create a nice tight filet in a bundle. repeat with the remaining fillets and set them aside.
- In a large skillet or cast iron pan over medium high heat. Add 1 tablespoon of butter. Sauté the onion for 3-4 min until translucent. Add in the sliced Swiss chard stalks and cook for 1-2 min. Add in the garlic and cook for an additional 30 seconds. Add in the mushrooms and tomatoes cook for 1-2 min. Add in the white wine and scrape the bottom of the pan. Add in chicken stock and season with salt and pepper. simmer it for 4-8 min until the stock reduces and the flavor concentrates.
- Gently nestle the wrapped fish fillets into the pan if too much liquid had reduced add a little bit more stock or a couple oz of water. You want the fillets to be 3/4 covered not all the way submerged. Cover the pan and cook for 8-10 min or until the internal temperature is 140 F. Stir in the last tablespoon of butter.
- Squeeze the remaining lemon all over and sprinkle on the chopped cilantro. Remove the fillets from the pan and serve them hot over a bed of rice drizzled with the sauce Enjoy!