Directions:
- To make the rhubarb sauce, clean the rhubarb stalks by pulling off the heavy filaments, much as you would pull strings from celery.
- Cut crosswise into 1 1/2-inch pieces. Place the pieces in a saucepan and add the water. Bring to a boil over high heat, reduce the heat to low, and simmer, uncovered, until the rhubarb has melted into a puree and is tender, 8-10 minutes.
- Warm the olive oil in a saute pan over medium heat. Add the tomatoes and cook, stirring occasionally, until the tomatoes are reduced to a thick sauce, about 15 minutes. If using canned tomatoes (I did), skip this step and proceed to 4.
- Add the wine, 1 tablespoon honey, and the lemon juice and zest, if using, and stir well. Add the tomatoes to the rhubarb puree, or vice versa, and mix well. NOTE: I used 2 tablespoons of honey and omitted the lemon juice and zest.
- Simmer, uncovered, over low heat until the sauce is thick and rich, about 20 minutes. Season with salt, pepper, and the cinnamon, if using. Taste and adjust the sweet-and-sour balance, adding a bit more honey if needed. Keep warm.
- While the sauce is cooking, preheat the oven to 400 degrees. Arrange the fish fillets in a single layer in a baking dish. Spoon some of the sauce over them, covering them completely. Cover and bake until the fish tests done when the point of a knife is inserted into the thickest part, about 15 minutes.
- Transfer the fillets to a platter and spoon the rest of the warm sauce over them. Serve at once. I recommend a side of pasta, brown rice or gnocchi to soak up the extra sauce!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 576.01 Kcal (2412 kJ) | ||
| Calories from fat | 286.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.88g | 49% | |
|---|---|---|---|
| Sodium | 755.26mg | 31% | |
| Potassium | 1568.21mg | 33% | |
| Total Carbs | 30.19g | 10% | |
| Sugars | 11.03g | 44% | |
| Dietary Fiber | 12.78g | 51% | |
| Protein | 37.13g | 74% | |
| Vitamin C | 30.1mg | 50% | |
| Iron | 3.1mg | 17% | |
| Calcium | 270.7mg | 27% | |
| Amount Per 100 g | |||
| Calories | 103.75 Kcal (434 kJ) | ||
| Calories from fat | 51.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.74g | 49% | |
|---|---|---|---|
| Sodium | 136.03mg | 31% | |
| Potassium | 282.45mg | 33% | |
| Total Carbs | 5.44g | 10% | |
| Sugars | 1.99g | 44% | |
| Dietary Fiber | 2.3g | 51% | |
| Protein | 6.69g | 74% | |
| Vitamin C | 5.4mg | 50% | |
| Iron | 0.6mg | 17% | |
| Calcium | 48.8mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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