Black Sea Bass With Sweet And Sour Orange Rhubarb Sauce Recipes

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ORANGE RHUBARB SAUCE



Orange Rhubarb Sauce image

This recipe is a fun combination of oranges and rhubarb that's sweetened with sugar and thickened with tapioca. It's shown here served over vanilla ice cream and a slice of pound cake. Pat Burnley - Lancaster, PA

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 2 cups.

Number Of Ingredients 7

2 cups chopped fresh or frozen rhubarb
1 cup sugar
1/2 cup water
1 tablespoon quick-cooking tapioca
2 medium navel oranges, peeled and sectioned
1 can (11 ounces) mandarin oranges, drained
Vanilla ice cream and/or pound cake

Steps:

  • In a large saucepan, combine the rhubarb, sugar, water and tapioca; let stand for 15 minutes. Cook and stir over medium-high heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 7 minutes or until rhubarb is tender. Stir in oranges; heat through. Serve with ice cream or pound cake.

Nutrition Facts : Calories 149 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 38g carbohydrate (34g sugars, Fiber 2g fiber), Protein 1g protein.

BLACK BASS WITH SILKY RHUBARB SAUCE



Black Bass With Silky Rhubarb Sauce image

Provided by Amanda Hesser

Categories     dinner, project, main course

Time 30m

Yield Serves 4

Number Of Ingredients 11

4 6-ounce fillets black bass
7 tablespoons extra-virgin olive oil
Sea salt
8 ounces shiitake mushrooms, rimmed and cut into 1/4 -inch slices (4 cups)
1/4 cup thinly sliced shallots
4 thin slices (the size of a quarter) peeled ginger
1 1/2 cups diced (1/4-inch) rhubarb
2 teaspoons sugar
2 tablespoons butter
1 tablespoon heavy cream
1 teaspoon balsamic vinegar

Steps:

  • Preheat the oven to 275 degrees. Lay the fish skin side down in a baking dish just large enough to fit the fillets. Sprinkle with 3 tablespoons olive oil and season with salt. Roast until just cooked through, 15 to 25 minutes.
  • In a large sauté pan, heat 2 tablespoons olive oil over medium-high heat. Add the shiitakes, season with salt and sauté until lightly browned and just softened. Scrape into a bowl, adjust seasoning and keep warm.
  • Return the pan to the heat and pour in the remaining 2 tablespoons oil. Add the shallots, ginger and rhubarb. Cook, stirring to scrape up any bits, until the rhubarb softens, about 4 minutes. Add 3/4 cup water and the sugar. Season with salt. Cook until reduced by half. Whisk in the butter and cream and then the vinegar. Press the sauce through a fine-mesh sieve set over a bowl.
  • To serve, divide the sauce among 4 shallow bowls. Lay a piece of fish in each and top with a spoonful of mushrooms.

Nutrition Facts : @context http, Calories 484, UnsaturatedFat 24 grams, Carbohydrate 10 grams, Fat 35 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 748 milligrams, Sugar 5 grams, TransFat 0 grams

SWEET-AND-SOUR ORANGE SAUCE



Sweet-and-Sour Orange Sauce image

I was in the mood for some egg rolls and, when trying to think of something to go with them, I opened the fridge and saw way too many oranges. Not finding an orange sweet-and-sour sauce, I made my own. This is sweet and sour with a bit of spice and a beautiful, yet light, orange taste. Perfect over egg rolls, shrimp, chicken, rice, or even stir-fried veggies.

Provided by duboo

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 19m

Yield 12

Number Of Ingredients 10

2 cups water
1 cup brown sugar
3 tablespoons red wine vinegar
2 tablespoons orange zest, or to taste
1 tablespoon soy sauce
¼ teaspoon ground ginger
⅛ teaspoon sriracha hot sauce
⅛ teaspoon white pepper
1 pinch cayenne pepper
3 tablespoons cornstarch

Steps:

  • Combine water, brown sugar, vinegar, orange zest, soy sauce, ginger, cayenne pepper, sriracha sauce, white pepper, and cayenne pepper in a saucepan over medium heat. Cook and stir sauce until sugar is dissolved, 3 to 5 minutes.
  • Remove 1/2 cup of sauce and combine with cornstarch in a small bowl. Whisk until well blended and orange zest starts to dissolve.
  • Raise heat under the saucepan and bring the sauce to a slow boil, about 5 minutes. Mix cornstarch mixture into the sauce. Stir occasionally until thickened, 3 to 5 minutes. Remove from heat and let cool a bit, about 3 minutes.

Nutrition Facts : Calories 80.3 calories, Carbohydrate 20.5 g, Fiber 0.2 g, Protein 0.1 g, Sodium 84.1 mg, Sugar 17.8 g

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

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.

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

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.

SAUTEED BLACK SEA BASS WITH SWEET RED PEPPER



Sauteed Black Sea Bass With Sweet Red Pepper image

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 6-ounce sea bass fillets with skin on
Salt and freshly ground pepper to taste
3 tablespoons milk
2 tablespoons flour
2 tablespoons olive oil
2 sweet red bell peppers, about 1 pound, cored, seeded and cut into 1 1/4-inch cubes
2 tablespoons finely chopped shallots
2 tablespoons butter
2 tablespoons lemon juice
4 tablespoons coarsely chopped fresh basil or parsley

Steps:

  • Sprinkle fillets with salt and pepper.
  • Pour milk into a shallow bowl and put flour in a flat dish. Dip each fillet in milk and then dredge in the flour, making sure the flour adheres.
  • Heat oil in a nonstick skillet large enough to hold fillets in one layer. Add fillets skin-side down over medium to high heat and cook about 3 minutes or until golden brown on one side. Fast cooking is important.
  • Turn fish pieces and cook until golden brown, about 2 to 3 minutes.
  • Transfer fish to a warm serving dish. Add red-pepper cubes to skillet and salt and pepper to taste. Cook and stir over medium heat for about 1 minute. Add shallots and cook briefly but do not brown. Add butter and cook, stirring. Add lemon juice and stir. Pour mixture over fish. Sprinkle with basil and serve immediately.

Nutrition Facts : @context http, Calories 323, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 17 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 6 grams, Sodium 637 milligrams, Sugar 4 grams, TransFat 0 grams

SAUTEED BLACK SEA BASS WITH CAPERS AND HERB-BUTTER SAUCE



Sauteed Black Sea Bass With Capers and Herb-Butter Sauce image

Letting a fillet sizzle in a pan with butter, capers, and fresh herbs is one highly civilized way to get dinner on the table in less than 30 minutes. Go with sea bass, trout, or snapper-or any flaky white fish with a thin skin that will get super-crispy in the pan.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 8

4 skin-on black-sea-bass fillets (about 1 1/4 pounds total)
Kosher salt and freshly ground pepper
Instant flour, such as Wondra, for sprinkling
1 tablespoon extra-virgin olive oil
1/3 cup dry vermouth
1 tablespoon capers, drained and rinsed
3 tablespoons unsalted butter
1/4 cup lightly packed chopped fresh tender herbs, such as parsley, dill, tarragon, and chives

Steps:

  • Pat fillets dry; slash skin side of each crosswise in 2-inch intervals. Season generously with salt and pepper. Sprinkle with flour to evenly coat, shaking off excess.
  • Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from skillet, add fish in a single layer, skin-sides down. Reduce heat to medium; cook, undisturbed,until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7minutes, depending on thickness.
  • Flip and continue cooking until just cooked through, 1 to 2 minutes more. Transfer to plates, skin-sides up. Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes. Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes. Remove from heat; stir in herbs. Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.

SEA BASS WITH ORIENTAL SAUCE



Sea Bass with Oriental Sauce image

Yield Serves 2

Number Of Ingredients 8

1 tablespoon peanut oil
2 6- to 8-ounce sea bass fillets
2 teaspoons minced peeled fresh ginger
2 garlic cloves, pressed
2 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
2 tablespoons chopped fresh cilantro
1/4 teaspoon oriental hot sesame oil (optional)

Steps:

  • Heat oil in heavy large nonstick skillet over high heat. Add fish and cook until cooked through, turning once, about 4 minutes per side. Transfer to plates using slotted spatula. Add ginger and garlic to same skillet and sauté over high heat 30 seconds. Remove from heat. Add soy and vinegar and stir to combine. Mix in cilantro. Mix in sesame oil if desired. Spoon over fish and serve.

RHUBARB ORANGE SAUCE



Rhubarb Orange Sauce image

Make and share this Rhubarb Orange Sauce recipe from Food.com.

Provided by Chef Dragon Neraye

Categories     Sauces

Time 35m

Yield 16 ounces, 8 serving(s)

Number Of Ingredients 5

12 ounces rhubarb
3/4 cup minced onion
1/4 cup fresh orange juice
2 tablespoons golden raisins
2 teaspoons grated fresh ginger

Steps:

  • In a large saucepan, combine rhubarb, onions, orange juice, raisins and ginger.
  • Bring to a boil over medium heat, stirring often.
  • Reduce heat to low and cook stirring once or twice, for 5 minutes or until rhubarb is tender.
  • Set aside to cool.

Nutrition Facts : Calories 27, Fat 0.1, Sodium 2.6, Carbohydrate 6.4, Fiber 1.1, Sugar 3.3, Protein 0.7

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