Fish In Tomato Rhubarb N Blood-orange SauceFrom mystic_river1 8 years ago
- For the sauce shopping list
- 3 medium blood oranges (or 2 large, juicy navel oranges) shopping list
- 2 tablespoons olive oil shopping list
- 2 cups finely chopped onion shopping list
- 1 1/2 teaspoons fresh ginger, peeled and finely minced shopping list
- 1 tablespoon honey, orange blossom or other light floral flavor shopping list
- salt and freshly ground black pepper shopping list
- 1 pound rhubarb, ends trimmed (discard leaves, which can be toxic), tough strings removed with a vegetable peeler, and stalks cut into 1-inch pieces (4 cups) shopping list
- 1 cup fresh orange juice shopping list
- Generous pinch of ground cinnamon shopping list
- 2 cups canned, peeled plum tomatoes (about a pound), coarsely chopped, and 1/2 cup of their liquid. shopping list
- juice of 1/2 lemon shopping list
- ----------------- shopping list
- For the fish shopping list
- ---------------- shopping list
- 3 pounds fish fillets or steaks (salmon, red snapper, grouper, sea bass, halibut, cod or sole) shopping list
- 1/3 to 1/2 cup mint leaves, finely minced for garnish shopping list
How to make it
- Make the sauce
- Remove a long strip of zest from one of the oranges with a vegetable peeler. Bring to a boil in water to cover in small sauce pan, drain, rinse, pat dry and mince.
- Peel 2 of the blood oranges (or 1 1/2 of the navels), removing all the bitter white pith and seeds. Slice into chunks; set aside with the minced zest.
- Warm oil over moderate heat in a heavy 10-inch skillet, add onions and cook, stirring, for 5 minutes until shiny.
- Add orange zest, ginger and 1 teaspoon of the honey. Sprinkle lightly with salt and pepper. Cook over low heat, stirring occasionally, for 15 to 20 minutes until pale gold and soft.
- In a medium pot, combine rhubarb, 1/2 cup of the orange juice, remaining 2 teaspoons of honey, cinnamon and a pinch of salt. Bring to a boil, then simmer, stirring occasionally, 6 to 8 minutes, until rhubarb is very tender.
- When onions are ready, add remaining 1/2 cup orange juice to skillet. Boil the mixture 3 to 4 minutes, stirring and scraping so it doesn't burn, until the liquid evaporates and onions are deep golden.
- Stir in the tomatoes and their liquid; cook over moderately high heat for 10 minutes, until they break up.
- Add rhubarb mixture to the sauce; cook over moderate heat for 5 minutes.
- Add reserved orange chunks and simmer 5 to 7 minutes, until sauce is thickened and flavors blended.
- Season to taste with salt, pepper and some of the lemon juice. If desired, add more honey or lemon until you reach that sweet-sour balance you like.
- Cool sauce to room temperature, cover and refrigerate for at least 12 hours or up to three days to blend flavors-
- Poach the fish
- In a deep, lidded skillet, bring 3 inches of water, salt and pepper to boil. Reduce heat to simmer, lower fish into water and cover the pan.
- Poach until fish is just cooked through, 6 to 12 minutes depending on thickness, until fish is opaque on inside.
- Remove to paper towel and drain. Transfer to serving platter and peel off any skin. Spoon a generous amount of the sauce over the fish. Serve hot and pass a gravy boat with the reserved sauce.
- Or prepare the fish ahead following all the above steps, cover and chill for at least 12 hours up to 2 days. Serve chilled (but not icy cold), at room temperature or reheat gently and serve warm.
- Cut remaining orange into thin slices and tuck around fish, then sprinkle lavishly with chopped mint. Pass a sauce boat with remaining sauce.
The Cookmystic_river1 Bradenton, Florida
The Rating2 people
Lovely Fish Dish. I bet it would be good with Pomegranate too.bradfordblanco in loved it