Pineapple-Rhubarb Salsa And Shad

1. 1

   Preheat a broiler.

2. 2

   Heat a tablespoon of the oil in a skillet, add the onion and saute over medium heat until softened and golden brown.

3. 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. 4

   Remove from heat and fold in the fresh pineapple and jalapeno pepper.

5. 5

   Season to taste with salt and pepper and set aside.

6. 6

   Brush the shad with the remaining oil and season with salt and pepper.

7. 7

   Broil the shad under high heat until lightly browned and just cooked through, six to eight minutes.

8. 8

   Do not turn the fish.

9. 9

   Put the shad on a serving platter and spoon the rhubarb salsa in a band running the length of the fillet, then serve.

* Per serving · 4 servings · Values may vary.