Recipe

Fish In Tomato Rhubarb N Blood-orange Sauce Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 7 months ago From the Pittsburgh Post Gazette......Greek and Turkish Jews take advantage of early spring rhubarb for this classic Sephardic dish. It works well as the fish course or the main dish and can be served hot, at room temperature or chilled. The sauce can be prepared up to three days ahead. ... More Prep:35m Cook:65m Servings:8	Mystic_rive
	from jewish holiday cooking a food lovers treasury of classics cookbook by jayne cohen

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Ingredients

For the sauce

3 medium blood oranges (or 2 large, juicy navel oranges)

2 tablespoons olive oil

2 cups finely chopped onion

1 1/2 teaspoons fresh ginger, peeled and finely minced

1 tablespoon honey, orange blossom or other light floral flavor

Salt and freshly ground black pepper

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)

1 cup fresh orange juice

Generous pinch of ground cinnamon

2 cups canned, peeled plum tomatoes (about a pound), coarsely chopped, and 1/2 cup of their liquid.

Juice of 1/2 lemon

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For the fish

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3 pounds fish fillets or steaks (salmon, red snapper, grouper, sea bass, halibut, cod or sole)

1/3 to 1/2 cup mint leaves, finely minced for garnish

Directions

Make the sauce

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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-

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Poach the fish

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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.

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