Pineapple-Rhubarb Salsa And Shad
Published April 29, 1995
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 tablespoons cooking oil
½ cup finely diced onion
1 pound fresh rhubarb, finely diced
½ cup pineapple juice
½ cup sugar
1 cup finely chopped fresh pineapple
1 teaspoon finely minced, seeded fresh jalapeno pepper
Salt and freshly ground black pepper to taste
1 large shad fillet, about 1 ½ pounds
Nutritional analysis per serving (4 servings)
42 grams carbs; 128 milligrams cholesterol; 566 calories; 14 grams monosaturated fat; 8 grams polyunsaturated fat; 6 grams saturated fat; 31 grams fat; 3 grams fiber; 953 milligrams sodium; 30 grams protein; 34 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.
Powered by
Preparation
- Step 1
Preheat a broiler.
- Step 2
Heat a tablespoon of the oil in a skillet, add the onion and saute over medium heat until softened and golden brown. Stir in the rhubarb, pineapple juice and sugar and cook over medium-low heat, stirring often, until the rhubarb is tender, about 10 minutes. Remove from heat and fold in the fresh pineapple and jalapeno pepper. Season to taste with salt and pepper and set aside.
- Step 3
Brush the shad with the remaining oil and season with salt and pepper. Broil the shad under high heat until lightly browned and just cooked through, six to eight minutes. Do not turn the fish.
- Step 4
Put the shad on a serving platter and spoon the rhubarb salsa in a band running the length of the fillet, then serve.
Private Notes
Comments
I just make the salsa--something to cook with rhubarb that isn't pie! Great with fish tacos, or just serve with chips for a party.
I just make the salsa--something to cook with rhubarb that isn't pie! Great with fish tacos, or just serve with chips for a party.