Black Sea Bass With Sweet And Sour Orange Rhubarb Sauce Recipes

SWEET 'N' SOUR RHUBARB SAUCE

Sweet 'N' Sour Rhubarb Sauce image

For a truly yummy sauce to serve over chicken, turkey or pork, try this recipe. It has the great combination of being sweet and sour at the same time.-Sharon Logan, Fort Atkinson, Wisconsin

Provided by Taste of Home

Time 25m

Yield 3-3/4 cups.

Number Of Ingredients 5

Ingredients

4 cups diced fresh or frozen rhubarb, thawed
2 cups fresh or frozen cranberries
1-1/4 cups sugar
1/2 cup orange juice
1/2 cup honey

Steps:

In a large saucepan, combine all ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 15-20 minutes or until rhubarb is tender and sauce is thickened. Serve over chicken, turkey or pork.

Nutrition Facts : Calories 116 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 1g fiber), Protein 0 protein.

BLACK SEA BASS WITH SWEET-AND-SOUR ORANGE RHUBARB SAUCE

Black Sea Bass with Sweet-and-Sour Orange Rhubarb Sauce image

Categories Citrus Fish Fruit Ginger Roast Sauté Orange Mint Bass Spring Rhubarb Cinnamon Simmer Gourmet

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

4 navel oranges
3 tablespoons olive oil
1 tablespoon unsalted butter
1 large onion, halved lengthwise and thinly sliced lengthwise
1 lb rhubarb, cut into 1-inch pieces
2 tablespoons mild honey
1 1/4 teaspoons salt
1 1/2 teaspoons minced peeled fresh ginger
1/4 teaspoon cinnamon
1 (14- to 15-oz) can diced tomatoes including juice
1/4 teaspoon black pepper
6 (6- to 8-oz) black sea bass fillets with skin and small bones removed
1/4 cup chopped fresh mint

Steps:

Arrange oven rack in middle position and preheat oven to 375°F.
Cut peel, including white pith, from 3 oranges with a small sharp knife. Working over a bowl, cut segments free from membranes. Squeeze juice from membranes into bowl. Drain off as much juice as possible from segments into a measuring cup. Squeeze enough juice from remaining orange to total 2/3 cup of juice.
Heat 2 tablespoons oil with butter in a 12-inch heavy skillet over moderate heat until butter is melted, then cook onion, stirring occasionally, until softened and golden brown, 18 to 20 minutes.
While onion is caramelizing, cook rhubarb, honey, 1/3 cup orange juice, and 1/4 teaspoon salt in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until rhubarb is very tender, about 12 minutes. Force mixture through a medium-mesh sieve into a bowl, scraping and pressing hard on solids and discarding them.
Add ginger and cinnamon to onion and cook, stirring, 1 minute. Add remaining 1/3 cup orange juice and boil until thickened, about 1 minute. Stir in rhubarb purée, tomatoes, pepper, and 1/2 teaspoon salt and briskly simmer, stirring occasionally until sauce is thickened slightly, 7 to 10 minutes. Remove from heat.
While sauce simmers, grease a 17- by 12-inch glass or ceramic baking dish with remaining tablespoon oil. Pat fish dry and sprinkle with remaining 1/2 teaspoon salt. Arrange fish, skin sides up, in 1 layer in baking dish and bake until opaque and just cooked through, 12 to 14 minutes. Stir orange segments into sauce and cook until heated through, 1 to 2 minutes, and season with salt. Stir mint into sauce and serve with fish.

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