Black Bass With Silky Rhubarb Sauce
Published April 28, 2007
- Total Time
- 30 minutes
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Ingredients
4 6-ounce fillets black bass
7 tablespoons extra-virgin olive oil
Sea salt
8 ounces shiitake mushrooms, rimmed and cut into ¼ -inch slices (4 cups)
¼ cup thinly sliced shallots
4 thin slices (the size of a quarter) peeled ginger
1 ½ cups diced (¼-inch) rhubarb
2 teaspoons sugar
2 tablespoons butter
1 tablespoon heavy cream
1 teaspoon balsamic vinegar
Nutritional analysis per serving (4 servings)
10 grams carbs; 156 milligrams cholesterol; 484 calories; 20 grams monosaturated fat; 4 grams polyunsaturated fat; 9 grams saturated fat; 35 grams fat; 3 grams fiber; 748 milligrams sodium; 32 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 275 degrees. Lay the fish skin side down in a baking dish just large enough to fit the fillets. Sprinkle with 3 tablespoons olive oil and season with salt. Roast until just cooked through, 15 to 25 minutes.
- Step 2
In a large sauté pan, heat 2 tablespoons olive oil over medium-high heat. Add the shiitakes, season with salt and sauté until lightly browned and just softened. Scrape into a bowl, adjust seasoning and keep warm.
- Step 3
Return the pan to the heat and pour in the remaining 2 tablespoons oil. Add the shallots, ginger and rhubarb. Cook, stirring to scrape up any bits, until the rhubarb softens, about 4 minutes. Add ¾ cup water and the sugar. Season with salt. Cook until reduced by half. Whisk in the butter and cream and then the vinegar. Press the sauce through a fine-mesh sieve set over a bowl.
- Step 4
To serve, divide the sauce among 4 shallow bowls. Lay a piece of fish in each and top with a spoonful of mushrooms.
Private Notes