Yield: 4 servings. 4 Alaska rockfish, skinless, 4-oz. fillets 8 Swiss chard leaves 1 tsp. kosher salt 1 tsp. black pepper, 1 tsp. cinnamon, ground 1 tsp. nutmeg, ground 20 bamboo skewers, 6” 1½ cup Greek yogurt, 2% 1 cup cucumber, seeded, diced 1 Tbsp. dill, fresh, leaves 1⁄8 cup lime juice (1 medium lime) 1 red pepper, sliced 1 red onion, sliced 1 tsp. sesame seeds 1 Tbsp. olive oil 3 cups brown rice, cooked Bring a pot of water to boil. Once water ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.