Name: Fish in Tomato, Rhubarb, and Blood Orange Sauce
Yield: Yield: 6–8 appetizer or main-course servings
Ingredients: 2 cups (about 1 pound) canned, peeled plum tomatoes, coarsely chopped, and ½ cup of their liquid; About 1 tablespoon orange blossom or other light floral honey; 3 pounds fish fillets or steaks (choose salmon or white-fleshed fish like red snapper, grouper, sea bass, halibut, cod, lemon or grey sole); Juice of ½ lemon; Salt and freshly ground black pepper; ⅓—½ cup finely minced fresh mint leaves; If steaming the fish, mild lettuce or cabbage leaves; 1 pound rhubarb, trimmed, fibrous strings removed with a vegetable peeler; 1 cup fresh orange juice; Generous pinch of cinnamon; 3 medium blood oranges (if not available, substitute 2 large, juicy navel oranges); 2 tablespoons olive oil; 1½ teaspoons fresh ginger, peeled and finely minced; 2 cups finely chopped onions

Preparation info

Yield:
6–8
appetizer

Difficulty
Medium

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

About

Tomato’s unexpected coupling with puckery rhubarb blossoms into a delightful marriage of flavors here. Worlds apart from the flat tomato-based sweet-and-sour foods I loathed growing up, this Sephardi fish classic sparkles with a cool, clean tang. I add just a bit of honey, relying more on caramelized onions, bright blood oranges, and the sweet heat of fresh ginger for the subtle but complex sweetening needed to tease the ingredients together seamlessly.

I steam or poach the fish sep