Pineapple-Rhubarb Salsa And Shad – a delicious recipe with cooking oil, onion, fresh rhubarb, pineapple juice, sugar, fresh pineapple. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat a broiler.
2
Heat a tablespoon of the oil in a skillet, add the onion and saute over medium heat until softened and golden brown.
3
Stir in the rhubarb, pineapple juice and sugar and cook over medium-low heat, stirring often, until the rhubarb is tender, about 10 minutes.
4
Remove from heat and fold in the fresh pineapple and jalapeno pepper.
5
Season to taste with salt and pepper and set aside.
6
Brush the shad with the remaining oil and season with salt and pepper.
7
Broil the shad under high heat until lightly browned and just cooked through, six to eight minutes.
8
Do not turn the fish.
9
Put the shad on a serving platter and spoon the rhubarb salsa in a band running the length of the fillet, then serve.
220
kcal
Calories
8
g
Fat
39
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons cooking oil, 1/2 cup finely diced onion, 1 pound fresh rhubarb, finely diced, 1/2 cup pineapple juice, and more.
Yes, Pineapple-Rhubarb Salsa And Shad falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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