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 ...
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