- 6 untreated fresh or thawed frozen banana leaves, or large Swiss chard leaves
- 6 5-ounce pieces halibut, salmon or haddock fillet with or without skin
- 10 tablespoons Lemony Flaxseed Spread with Ginger and Honey Or Savory Flaxseed Spread with Sun-dried Tomatoes
If using banana leaves, cut away the ribs and soften the leaves in a large bowl of hot water for 1 minute to help keep them from splitting. Cut the leaves into six 8-inch squares. On a work surface, place 1 leaf square and pat dry. Spread 1 to 2 teaspoons of the Flaxseed Spread down middle of the square to equal the length of a piece of fish. Arrange a piece of fish, skin side down, on the paste. Spread 1 tablespoon of the Flaxseed Spread over fish. Fold the top and bottom edges of the leaf over the fish, enclosing it. Make 5 more packets in same manner.
Arrange the packets, seam side down, in a bamboo steamer or on a large steamer rack. Add the water for steaming and bring to a boil. Steam the packets over the boiling water, covered, until the fish is just cooked through, about 8 minutes. Using a spatula transfer packets to a warmed decorative platter. Remove the fish from the packages and serve on individual plates with basmati or Jasmine rice. Serves 6 as a side dish.
