Baked Fish with Rhubarb Sauce
| Yield: | 4 Servings |
| Categories: | Fish |
| 2 | tb | Extra virgin olive oil |
| 2 | lg | Onions; peeled and sliced |
| 2 | Celery stalks; washed and cut in 1 inch pieces | |
| 3 | Carrots; peeled and shredded | |
| 1 | lg | Firm fish; about 5 pounds (striped bass; blue fish; etc.) |
| 1 | tb | Dark soy sauce |
| Salt and pepper to taste | ||
| 1 | c | Chopped parsley; sage and oregano; in equal proportions |
| 2 | Cloves garlic; minced | |
| 4 | sm | Israeli tomatoes; sliced |
| 2 | c | Rhubarb sauce (see below) |
| RHUBARB SAUCE | ||
| 1 | lb | Rhubarb; washed and cut in 1 inch pieces |
| 2 | c | Water |
| 1/2 | c | Sugar |
| 1 | pn | Salt |
| 1/4 | c | Orange rind; thinly sliced |
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