Peshkado Kon Ruibarbaro (Fish With Rhubarb Sauce)

Name: Peshkado Kon Ruibarbaro (Fish With Rhubarb Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs rhubarb; 3 cups water; 2 tablespoons olive oil; 1 1/2 lbs ripe tomatoes, peeled, seeded and chopped (or 3 cups chopped, seeded canned plum tomatoes); 1 cup dry red wine; 1 -2 tablespoon honey; 1 lemon, juice and zest of; salt & freshly ground black pepper; 1 pinch ground cinnamon (optional); 2 lbs firm fish fillets, such as cod, sea bass, flounder, salmon

Servings: persons

1
To make the rhubarb sauce, clean the rhubarb stalks by pulling off the heavy filaments, much as you would pull strings from celery.
2
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.
3
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.
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.
5
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.
6
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.
7
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!

714

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 lbs rhubarb, 3 cups water, 2 tablespoons olive oil, 1 1/2 lbs ripe tomatoes, peeled, seeded and chopped (or 3 cups chopped, seeded canned plum tomatoes), and more.

Yes, Peshkado Kon Ruibarbaro (Fish With Rhubarb Sauce) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!