Something's Fishy!

I am continually looking for new ways to prepare fish.  My husband goes fishing in

Alaska every other year and brings home an average of 50 - 80 pounds of salmon,

snapper (rockfish), and halibut.  Here is a delicious sweet and sour sauce that is
a wonderful compliment to a mild fish such as rockfish, halibut or sea bass.  I used
salmon, but would not recommend salmon because of the stronger flavor of the fish.
The fish can be lightly seasoned and baked, grilled or fried.

Note:  As always, Green text are Olivelle recipes that I will share. Green text within a recipe are ingredients that can be purchased from Olivelle locally or on the website http://www.olivelle.com

Fish Fillets with Sweet and Sour Rhubarb Sauce


Fish Fillets of Choice ~ Skinned and Boned
4 Medium oranges Supremes* ~ Juice Reserved
1 lb rhubarb ~ cut into 1-inch pieces
1/4 Cup Spiced Honey Creme
1 teaspoon Thai Ginger Sea Salt
2 tablespoons Blood Orange EVOO
1 tablespoon butter
1 large onion ~ thinly sliced
1 teaspoon Fresh Ginger ~ Minced or Grated
1 teaspoon Sugar and Spice Dipper
1 15-oz can diced tomatoes
1/4 teaspoon Fresh Ground Pepper
1/4 cup Fresh Mint ~ Chiffenade**

1. Prep fish and have it ready to cook.
2. Simmer Rhubarb, Honey, 1/2 of the Orange Juice, and 1/2 teaspoon Salt in a 2-quart heavy saucepan, stirring occasionally, until rhubarb is very tender.
3. While rhubarb is cooking, Saute Onion in Olive Oil and Butter until tender.
4. Stir Ginger and Dipper into onion and cook for about 1 minute.
5. Add remaining Orange Juice to Onion and boil until thickened.
6. Stir Rhubarb Tomatoes, Pepper, and 1/2 teaspoon Salt into Onion and briskly simmer, stirring occasionally until sauce is thickened slightly, 7 to 10 minutes.
7. Remove from heat.
8. Cook fish. (I baked salmon that I had seasoned with Thai Ginger Sea Salt in a baking dish that was lightly oiled with Blood Orange EVOO, at 325 Degrees for 12 - 20 minutes depending on thickness of fillets.)  Take care to not over cook the fish.
9. Stir Orange Segments into sauce and cook until heated through, 1 to 2 minutes.
10. Stir mint into sauce and serve with fish.

* To Supreme Oranges:

Cut both ends off of a clean orange

Following the curve of the orange, use a sharp knife to cut the peel & pith away

Cut away any remaining bits of pith

Slice each segment to the core of the orange, cutting right next to the membrane

Remove segments and set aside

When finished, you will have perfect, skinless segments and the "skeletal" core section of the orange left.  Squeeze the core section it over a bowl to reserve any remaining juice.

** To Chiffenade, refer to the October 24, 2011 post:

http://www.adrizzleofoilapinchofsalt.com/2011/10/not-your-mamas-tomato-soup-and-grilled.html

Don't just stand around baking pies... GO FISH!