Skip to main content

The Food Matters Project: Take 2 - Fish Braised in Rhubarb Sauce


If you've been following along with this rhubarb recipe debacle, you'll know that my first take at this assignment was, tragically, devoid of the namesake ingredient: rhubarb. How do you make a rhubarb sauce without rhubarb? Well, you don't. But I tried...and so did a bunch of the bloggers in the Food Matters Project.

Then, the day after my attempt, I came across rhubarb at a grocery store whose produce clerks had sworn to me, over the phone, that they wouldn't have rhubarb available until June. I bought every single stalk. No joke.

I just needed to get some other rhubarb creations out of the way before I braved this again. Besides, I wanted to read all of the other bloggers' takes and incorporate the best elements. I have to admit that the four in my household are rhubarb fanatics. And I got four thumbs up on this dinner. But my husband did say, "if someone doesn't like rhubarb, this is definitely not the dinner for them...but I love it!" Me, too.

Thanks to all the bloggers who tackled this recipe, I garnered some inspiration from all of your posts. From Alissa of Big Eats Tiny Kitchen, I used honey instead of sugar; like Lexi from Lexi's Kitchen, I served it with farro. Well, I didn't have enough farro for the four of us, so I did a mixture of farro and red quinoa. And, perhaps my favorite adaptation - like Erin from Naturally Ella, I added greens to the sauce. She used kale. I had rainbow chard from my CSA box. This was a hit!

1/2 C honey
1/2 C water
4 C fresh rhubarb, sliced
2 C rainbow chard, thinly sliced
2 tepin chiles, crushed
pink Himalaya salt
flower pepper
juice and zest from 2 Meyer lemons
filets of white fish
fresh rosemary, chopped
fresh thyme, chopped

Put a large, deep skillet over medium heat and add the honey and water. Cook, occasionally shaking the pan gently, until it bubbles 5 to 10 minutes. Turn off the heat and carefully stir in the lemon juice and zest. Turn the heat to medium-high and cook, stirring constantly, until a thicker syrup begins to form.

Add the rhubarb slices, fresh rosemary, fresh thyme, and tepin chiles to the syrup; adjust the heat so the mixture bubbles a little but doesn't boil. Cook, stirring occasionally, until the vegetables soften and begin to melt into the sauce, about 5 minutes. Add the chard and cook until it's wilted, another 5 minutes or so.


Add the filets of fish. Cover and cook, undisturbed, until the fish is done (a thin-bladed knife inserted into the center will meet little resistance), about 5 minutes. Taste and season with freshly ground pink Himalaya salt and flower pepper. 

 



I served this with farro and quinoa. So, with the help of the Food Matters Project community, this was a success. I will definitely make this again before rhubarb season draws to a close. Thanks, all!

Comments

  1. Wow, We cook so similarly. I've been writing about Rhubarb lately and chard, both grow in my garden! Nice to find your blog.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P