Fish In Tomato Rhubarb N Blood-orange Sauce Recipe

How to make it

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• 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.