Pineapple Rhubarb Salsa And Shad Recipes

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PINEAPPLE-RHUBARB SALSA AND SHAD



Pineapple-Rhubarb Salsa And Shad image

Provided by Florence Fabricant

Categories     dinner, project, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons cooking oil
1/2 cup finely diced onion
1 pound fresh rhubarb, finely diced
1/2 cup pineapple juice
1/2 cup sugar
1 cup finely chopped fresh pineapple
1 teaspoon finely minced, seeded fresh jalapeno pepper
Salt and freshly ground black pepper to taste
1 large shad fillet, about 1 1/2 pounds

Steps:

  • Preheat a broiler.
  • Heat a tablespoon of the oil in a skillet, add the onion and saute over medium heat until softened and golden brown. Stir in the rhubarb, pineapple juice and sugar and cook over medium-low heat, stirring often, until the rhubarb is tender, about 10 minutes. Remove from heat and fold in the fresh pineapple and jalapeno pepper. Season to taste with salt and pepper and set aside.
  • Brush the shad with the remaining oil and season with salt and pepper. Broil the shad under high heat until lightly browned and just cooked through, six to eight minutes. Do not turn the fish.
  • Put the shad on a serving platter and spoon the rhubarb salsa in a band running the length of the fillet, then serve.

Nutrition Facts : @context http, Calories 566, UnsaturatedFat 22 grams, Carbohydrate 42 grams, Fat 31 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 6 grams, Sodium 953 milligrams, Sugar 34 grams, TransFat 0 grams

TANGY RHUBARB SALSA



Tangy Rhubarb Salsa image

This is a recipe I came up with while trying to figure out what to do with an over-abundance of rhubarb. I'm not fond of sugary, syrupy rhubarb sauces but I love rhubarb and I love salsa, so I figured why not put them together! Just grab a bag of tortilla chips, or better yet make your own, and enjoy! Feel free to adjust ingredients to your liking. Don't like jalapenos? Don't use them. Mix and match peppers however you like, just be sure to use 3 of them. Also, I prefer Nellie and Joe's® lime juice because it's a bit more tart than regular bottled or fresh-squeezed lime juice, but if you can't find it that's fine, just use what you have.

Provided by Miss Diane

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 3h35m

Yield 12

Number Of Ingredients 13

2 cups thinly sliced rhubarb
1 small red onion, coarsely chopped
1 large green bell pepper, seeded and coarsely chopped
1 large red bell pepper, seeded and coarsely chopped
1 large yellow bell pepper, seeded and coarsely chopped
1 jalapeno pepper, seeded and coarsely chopped - or to taste
½ cup chopped fresh cilantro
3 roma (plum) tomatoes, finely diced
2 teaspoons brown sugar
5 tablespoons Key lime juice
2 teaspoons coarse salt
1 pinch garlic powder, or to taste
ground black pepper to taste

Steps:

  • Stir rhubarb into a large pot of boiling water and cook for 10 seconds. Quickly drain rhubarb and rinse with cold water until cool; transfer rhubarb to a large bowl.
  • Place red onion, green, red, and yellow bell peppers, jalapeno pepper, and cilantro into a food processor and pulse 3 or 4 times to finely chop; transfer pepper mixture to bowl with rhubarb. Stir in roma tomatoes.
  • Dissolve brown sugar in Key lime juice in a bowl; lightly stir lime juice mixture into rhubarb mixture. Sprinkle salsa with salt, garlic powder, and black pepper and stir salsa again. Refrigerate at least 3 hours to blend flavors.

Nutrition Facts : Calories 26.4 calories, Carbohydrate 6.1 g, Fat 0.2 g, Fiber 1.4 g, Protein 0.9 g, Sodium 392 mg, Sugar 3.1 g

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