- 8
Ingredients
- 1 tbsp whole cumin seeds
- 4 oz butter
- 1/3 cup lemon juice
- Salt and white pepper
- 2 cups coconut flakes
- 2 cups coconut milk
- 8 bunches cilantro leaves
- 3 bunches of mint
- 4 serrano chiles, finely diced
- 3 tbsp pureed garlic
- 1/4 cup olive oil
- 16 whole Swiss chard leaves
- 8-4 oz salmon filets
Preparation
Step 1
Grind cumin in a mortar and pestle. Melt butter in saute pan, add cumin, 2 tbsp lemon juice, salt, pepper; reserve.
Heat coconut flakes in coconut milk until milk comes to a boil. Strain, pressing flakes through a sieve. Puree flakes in blender, add cilantro, mint, chiles, pureed garlic,2 tbsp lemon juice. Add coconut milk, puree until smooth, thin with olive oil. Season with salt and pepper.
Steam Swiss chard. Remove inner vein. Lay leaf flat on cutting board; lay a piece of fish on it. Sprinkle with lemon juice, salt and white pepper. Spread pesto on top of fish. Cover fish with another piece of Swiss Chard. Repeat using all the greens and fish. Steam 6-9 minutes. To serve, open chard leaves and nap fish with Cumin butter.