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Black Sea Bass with Sweet-and-Sour Orange Rhubarb Sauce Recipe

Black Sea Bass with Sweet-and-Sour Orange Rhubarb Sauce Recipe

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Black Sea Bass with Sweet-and-Sour Orange Rhubarb Sauce

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Ingredients:

Serving

4 navel oranges
3 tbsp olive oil
1 tbsp unsalted butter
1 large onion , halved lengthwise and thinly sliced lengthwise
1 lb rhubarb , cut into 1-inch pieces
2 tbsp mild honey
1 1/4 tsp salt
1 1/2 tsp minced peeled fresh ginger
1/4 tsp cinnamon
1 (14- to 15-oz) can diced tomatoes including juice
1/4 tsp black pepper
6 (6- to 8-oz) black sea bass fillets with skin and small bones removed
1/4 cup chopped fresh mint

Directions:

Arrange oven rack in middle position and preheat oven to 375°F.
Cut peel, including white pith, from 3 oranges with a small sharp knife. Working over a bowl, cut segments free from membranes. Squeeze juice from membranes into bowl. Drain off as much juice as possible from segments into a measuring cup. Squeeze enough juice from remaining orange to total 2/3 cup of juice.
Heat 2 tablespoons oil with butter in a 12-inch heavy skillet over moderate heat until butter is melted, then cook onion, stirring occasionally, until softened and golden brown, 18 to 20 minutes.
While onion is caramelizing, cook rhubarb, honey, 1/3 cup orange juice, and 1/4 teaspoon salt in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until rhubarb is very tender, about 12 minutes. Force mixture through a medium-mesh sieve into a bowl, scraping and pressing hard on solids and discarding them.
Add ginger and cinnamon to onion and cook, stirring, 1 minute. Add remaining 1/3 cup orange juice and boil until thickened, about 1 minute. Stir in rhubarb purée, tomatoes, pepper, and 1/2 teaspoon salt and briskly simmer, stirring occasionally until sauce is thickened slightly, 7 to 10 minutes. Remove from heat.
While sauce simmers, grease a 17- by 12-inch glass or ceramic baking dish with remaining tablespoon oil. Pat fish dry and sprinkle with remaining 1/2 teaspoon salt. Arrange fish, skin sides up, in 1 layer in baking dish and bake until opaque and just cooked through, 12 to 14 minutes. Stir orange segments into sauce and cook until heated through, 1 to 2 minutes, and season with salt. Stir mint into sauce and serve with fish.
Cooks' note: You can make this recipe with 4 black sea bass fillets and serve them with extra sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	170.45 Kcal (714 kJ)
Calories from fat	87.13 Kcal
		% Daily Value*
Total Fat	9.68g	15%
Cholesterol	20.58mg	7%
Sodium	517.78mg	22%
Potassium	415.21mg	9%
Total Carbs	12.99g	4%
Sugars	7.51g	30%
Dietary Fiber	3.09g	12%
Protein	7.85g	16%
Vitamin C	10.9mg	18%
Vitamin A	0.5mg	17%
Iron	59.2mg	329%
Calcium	97.1mg	10%

Amount Per 100 g
Calories	102.35 Kcal (429 kJ)
Calories from fat	52.32 Kcal
		% Daily Value*
Total Fat	5.81g	15%
Cholesterol	12.36mg	7%
Sodium	310.9mg	22%
Potassium	249.31mg	9%
Total Carbs	7.8g	4%
Sugars	4.51g	30%
Dietary Fiber	1.85g	12%
Protein	4.72g	16%
Vitamin C	6.5mg	18%
Vitamin A	0.3mg	17%
Iron	35.5mg	329%
Calcium	58.3mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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