Pineapple-Rhubarb Salsa And Shad

Name: Pineapple-Rhubarb Salsa And Shad
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons cooking oil; 1/2 cup finely diced onion; 1 pound fresh rhubarb, finely diced; 1/2 cup pineapple juice; 1/2 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 1/2 pounds

By Florence Fabricant

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Rhubarb and Savory Partners

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Ingredients

Yield:4 servings

2tablespoons cooking oil
½cup finely diced onion
1pound fresh rhubarb, finely diced
½cup pineapple juice
½cup sugar
1cup finely chopped fresh pineapple
1teaspoon finely minced, seeded fresh jalapeno pepper
Salt and freshly ground black pepper to taste
1large shad fillet, about 1½ pounds

Ingredient Substitution Guide

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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.