Mackerel With Rhubarb (Irish)
2 lb Mackerel fillets 2 oz Margarine 1 Lg. onion, chopped 1/2 lb Rhubarb, chopped Pepper and salt Toasted breadcrumbs 1 lb Rhubarb (for the sauce) 2 T Sugar (for the sauce) Grated lemon rind (for sauce 2 T Water (for the sauce)
Melt the margarine (or butter) and cook the onion in it until transparent. Add the chopped rhubarb, season with pepper and salt and continue to cook gently for 5 minutes. Then add breadcrumbs and stir the mixture.
Now lay the mackerel fillets out flat, skin side down, and spread the stuffing on them. Roll each up, put them in a greased oven dish and cook them in a moderate oven (400F) for 15-20 minutes.
While the fish are being cooked, make the rhubarb sauce by placing all the ingredients listed in a saucepan and stewing them until the rhubarb is cooked and quite soft. This will take 10 minutes or a little longer. Then put the cooked rhubarb through a fine sieve or the blender, to make a puree of it. This can be served either hot or cold with the cooked mackerel.
Fish with Rhubarb Sauce
- 2 c rhubarb cut into small pieces
- 1/2 c tomato sauce
- 3 Tbsp olive oil
- 2 tsp sugar
- 1/2 c water
- 1 lb fish (red snapper is a good choice)
Wash rhubarb well. Peel off the hard skin.
Cook all ingredients except fish together in a pot for 30 minutes, until rhubarb is cooked thoroughly.
Add cut-up pieces of fish and simmer until fish is cooked.
Black Sea Bass with Sweet-and-Sour Orange Rhubarb Sauce
- 4 oranges
- 3 tablespoons olive oil
- 1 tablespoon butter
- 1 large onion, thinly sliced
- 1 lb rhubarb cut into 1-inch pieces
- 2 tablespoons honey
- 1 teaspoons salt
- 1 1/2 teaspoons minced fresh ginger
- 1/4 teaspoon cinnamon
- 1 15-oz can diced tomatoes
- 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
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.