Peshe En Saltsa Fish In Rhubarb Sauce Recipes

PESHE EN SALTSA (FISH IN RHUBARB SAUCE)

Steps:

• Clean rhubarb, strip off heavy filaments and cut into 1-inch sections. Bring the water to a simmer, add rhubarb and cook over low heat until tender.
• Simmer tomatoes with olive oil in frying pan until reduced to a thick sauce. Add red wine, stir in honey and a little additional olive oil. Sprinkle in salt and pepper to taste. Add tomato mixture to the rhubarb and water and mix well. Simmer over low heat until it thickens enough to evenly coat the back of a wooden spoon, about 20 to 30 minutes.
• Heat a little olive oil in a large frying pan, add fish steaks and lightly brown on both sides. Pour the sauce over them and simmer, tightly covered, for 15 to 20 minutes.
• Carefully remove steaks to a serving platter. Pour the sauce and then the juice of the lemons over them and cool. Peshe en saltsa is traditionally served cold.

PESHKADO KON RUIBARBARO (FISH WITH RHUBARB SAUCE)

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!

HOT & SOUR COD WITH GINGERED RHUBARB SAUCE

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.