Baked Fish With Rhubarb Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | Fish | 4 | Servings |
INGREDIENTS
| 2 | T | Extra virgin olive oil |
| 2 | Onions, peeled and | |
| sliced | ||
| 2 | Celery stalks, washed and | |
| cut in 1 inch pieces | ||
| 3 | Carrots, peeled and shredded | |
| 1 | Firm fish, about 5 | |
| pounds striped bass | ||
| blue | ||
| fish etc. | ||
| 1 | T | Dark soy sauce |
| Salt and pepper to taste | ||
| 1 | c | Chopped parsley, sage and |
| oregano in equal | ||
| proportions | ||
| 2 | Cloves garlic, minced | |
| 4 | Israeli tomatoes, sliced | |
| 2 | c | Rhubarb sauce, see below |
| 1 | lb | Rhubarb, washed and cut in 1 |
| inch pieces | ||
| 2 | c | Water |
| 1/2 | c | Sugar |
| 1 | pn | Salt |
| 1/4 | c | Orange rind, thinly sliced |
INSTRUCTIONS
From: Pat Gold <plgold@ix.netcom.com> Date: Fri, 12 Jul 1996 18:11:53 -0700 I came across a magazine called "La Cocina Italiana" today ... I think this is issue # 2. At any rate there were 3 recipes in an article called Kosher (In Accordance with the Jewish Dietary Laws) and although I haven't tried them they sounded interesting enough to post to the list. "Cooking Kosher with Colette Rossant". Preheat the oven to 375-degrees F. Brush a baking pan with olive oil. Line the pan with the sliced onions, celery and carrots. Rub the fish with the remaining olive oil mixed with the soy sauce. Sprinkle the fish with salt and pepper. Fill the cavity with the herbs and garlic. Place the fish on the onions, and top the fish with sliced tomatoes. Bake the fish for 25 minutes or until it flakes easily with a fork. Serve with the rhubarb sauce. Rhubarb Sauce (Serves 4) Place all the ingredients in a saucepan. Bring to a boil, lower the heat and simmer until the rhubarb is cooked. Pour the sauce in a sauceboat and serve with the fish at room temperature. JEWISH-FOOD digest 254 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 260
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 31.9mg
Sodium: 305.4mg
Potassium: 878.2mg
Carbohydrates: 54g
Fiber: 6.8g
Sugar: 39.5g
Protein: 10.4g