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

serves
prep time: 10
cook time: 57

ingredients

• 4 navel oranges
• 3 tablespoons olive oil
• 1 tablespoon unsalted butter
  4 teaspoons whipped butter
  1 tablespoon hydrogenated fat
  1 tablespoon margarine
  2 1/4 teaspoons olive oil
• 1 large onion, halved lengthwise and thinly sliced lengthwise
• 1 pound rhubarb, cut into 1 inch pieces
• 2 tablespoons mild honey
• 1 1/4 teaspoons salt
• 1 1/2 teaspoons minced peeled ginger
• 1/4 teaspoon cinnamon
• 1 (1 3/4 cups) can diced tomatoes including juice
• 1/4 teaspoon black pepper
• 6 (1 cup) 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 degrees.

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, 19 minutes.

While onion is caramelizing, cook rhubarb, honey, 1/3 cup orange juice, and 1/4 teaspoon salt in a 2 quarts 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 puré,e, tomatoes, pepper, and 1/2 teaspoon salt and briskly simmer, stirring occasionally until sauce is thickened slightly, 9 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, 13 minutes. Stir orange segments into sauce and cook until heated through, 2 minutes, and season with salt. Stir mint into sauce and serve with fish.

note:

You can make this recipe with 4 black sea bass fillets and serve them with extra sauce.

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