COD WITH RHUBARB SAUCE
This main dish is a refreshing change of pace. The distinctive sweet-tart sauce complement any grilled fish nicely.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings (2 cups sauce).
Number Of Ingredients 10
Steps:
- In a large saucepan, heat oil over medium heat. Add rhubarb and sugar; cook for 5-7 minutes or until rhubarb is tender. Remove from the heat; stir in the onion, mustard, parsley, basil, lime juice and pepper., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill cod, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until fish flakes easily with a fork. Serve with rhubarb sauce.
Nutrition Facts : Calories 216 calories, Fat 3g fat (0 saturated fat), Cholesterol 65mg cholesterol, Sodium 239mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
HOT & SOUR COD WITH GINGERED RHUBARB SAUCE
Make and share this Hot & Sour Cod With Gingered Rhubarb Sauce recipe from Food.com.
Provided by hmwood07
Categories Polynesian
Time 28m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Rhubarb Sauce.
- Thaw rhubarb in bowl Add pineapple, lime juice, chili sauce, cilantro and ginger:toss to mix well. Set aside.
- Mix sesame seed, sea salt and pepper. Brush fish with olive oil. Sprinkle seasoning mixture.
- Place fish in aluminum foil for grill and grill about 4-5 minute Toss on the Rhubarb Sauce cover for 3-4 minute.
Nutrition Facts : Calories 267.2, Fat 6.9, SaturatedFat 1, Cholesterol 99.3, Sodium 513.6, Carbohydrate 8, Fiber 1, Sugar 5.8, Protein 41.7
COD IN RED WINE SAUCE
Provided by Molly O'Neill
Categories dinner, easy, quick, main course
Time 15m
Yield Four servings
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon of the butter and the oil in a large skillet over medium heat. Add the cod and sauté just until cooked through, about 2 minutes per side, turning the cod carefully with a wide spatula. Remove the cod to a plate and keep warm.
- Place the shallots in the skillet and sauté until softened, about 1 minute. Add the wine and cook, stirring and scraping the bottom of the skillet with a wooden spoon, until reduced by half, about 5 minutes. Stir in the vinegar and port. Cook for 1 minute longer. Cut the remaining teaspoon of butter into small pieces and whisk it into the sauce. Season with the salt and pepper. Strain.
- Spoon the sauce into the center of 4 plates. Top with a cod fillet and sprinkle with parsley. Serve immediately.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 4 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 2 grams, Sodium 659 milligrams, Sugar 8 grams, TransFat 0 grams
RHUBARB SAUCE
This sauce is a yummy use for rhubarb.
Provided by Alle88
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 55m
Yield 6
Number Of Ingredients 4
Steps:
- Place rhubarb, water, and sugar in a saucepan. Bring to a boil; reduce heat and simmer until rhubarb is soft, 15 to 20 minutes. Stir in gelatin mix. Remove from heat and cool to room temperature, about 30 minutes.
- Pour rhubarb sauce into a bowl. Cover and place in the refrigerator.
Nutrition Facts : Calories 132.5 calories, Carbohydrate 32.4 g, Fat 0.2 g, Fiber 1.5 g, Protein 2 g, Sodium 62.3 mg, Sugar 29.6 g
COD WITH BUTTER SAUCE
A Great Recipe The Butter Sauce Goes Well With the Baked Fish
Provided by lukedoubleu
Time 15m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Butter the baking dish.
- Add the cod, butter and white wine.
- Pre heat the oven to 220c or gass mark 7.
- Cover With foil and cook for 10-15 minutes.
- Remove fish with a slotted spoon and keep warm, Add the juices from the baking dish to a pan.
- Add the remaining butter and reduce untill the sauce slightly thickens.
- Serve with sprigs of parsley.
RHUBARB SAUCE II
Serve warm over vanilla ice cream, or serve on the side with Rhubarb Muffins.
Provided by Michele O'Sullivan
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 3
Steps:
- In large skillet, melt butter over high heat. Stir in rhubarb and sugar and continue to cook, stirring constantly, until tender, 5 to 10 minutes. Serve warm.
Nutrition Facts : Calories 144.6 calories, Carbohydrate 31.5 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 1.2 g, Protein 0.3 g, SaturatedFat 1.8 g, Sodium 1 mg, Sugar 30 g
COD WITH RASPBERRY SAUCE
My sister-in-law shared this recipe with me. I am not usually crazy about fish, but the fresh raspberry sauce makes this cod simply scrumptious. -Angela Leinenbach, Mechanicsville, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings (1/2 cup sauce).
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Reserve 1/2 cup raspberries. In a small saucepan, combine water, brown sugar, vinegar and remaining raspberries; bring to a boil. Reduce heat; simmer, covered, until sugar is dissolved and raspberries have broken down, 4-6 minutes, stirring occasionally. Press raspberry mixture through a fine-mesh strainer into a bowl; discard seeds. Stir in 1/2 teaspoon salt and 1/8 teaspoon pepper; return to pan. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is reduced to 1/2 cup, 2-3 minutes., In a small bowl, stir butter until smooth. Stir in remaining salt and pepper. Spread butter mixture over fillets., In a large cast-iron or other ovenproof skillet, heat oil over medium heat. Add fillets; cook 1-2 minutes on each side. Bake until fish just begins to flake easily with a fork, 6-8 minutes. Serve with sauce. Top with reserved raspberries and, if desired, mint.
Nutrition Facts : Calories 363 calories, Fat 20g fat (8g saturated fat), Cholesterol 95mg cholesterol, Sodium 776mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 2g fiber), Protein 28g protein.
PESHKADO KON RUIBARBARO (FISH WITH RHUBARB SAUCE)
Calling all rhubarb lovers and those with an overabundance of this tart gem. This is a new twist on using rhubarb in that it isn't a dessert or a salad, but part of a main course. This recipe hails from the Jewish community of Rhodes and appears on the Seder table in both Greece and Turkey (in Greece, one part rhubarb to two parts tomato; in Turkey, the proportions are reversed). If you don't care for the tartness of rhubarb, this recipe isn't for you. I'd also recommend trying this sauce on chicken and pork as well as fish. Enjoy!
Provided by Chef-Boy-I-Be Illin
Categories Greek
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- To make the rhubarb sauce, clean the rhubarb stalks by pulling off the heavy filaments, much as you would pull strings from celery.
- Cut crosswise into 1 1/2-inch pieces. Place the pieces in a saucepan and add the water. Bring to a boil over high heat, reduce the heat to low, and simmer, uncovered, until the rhubarb has melted into a puree and is tender, 8-10 minutes.
- Warm the olive oil in a saute pan over medium heat. Add the tomatoes and cook, stirring occasionally, until the tomatoes are reduced to a thick sauce, about 15 minutes. If using canned tomatoes (I did), skip this step and proceed to 4.
- Add the wine, 1 tablespoon honey, and the lemon juice and zest, if using, and stir well. Add the tomatoes to the rhubarb puree, or vice versa, and mix well. NOTE: I used 2 tablespoons of honey and omitted the lemon juice and zest.
- Simmer, uncovered, over low heat until the sauce is thick and rich, about 20 minutes. Season with salt, pepper, and the cinnamon, if using. Taste and adjust the sweet-and-sour balance, adding a bit more honey if needed. Keep warm.
- While the sauce is cooking, preheat the oven to 400 degrees. Arrange the fish fillets in a single layer in a baking dish. Spoon some of the sauce over them, covering them completely. Cover and bake until the fish tests done when the point of a knife is inserted into the thickest part, about 15 minutes.
- Transfer the fillets to a platter and spoon the rest of the warm sauce over them. Serve at once. I recommend a side of pasta, brown rice or gnocchi to soak up the extra sauce!
Nutrition Facts : Calories 432.6, Fat 9.4, SaturatedFat 1.5, Cholesterol 124.7, Sodium 200.3, Carbohydrate 21, Fiber 5.2, Sugar 11.3, Protein 54.9
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