Easy to Make
Seafood-and-Rhubarb Dishes

An assortment of seafood-and-rhubarb recipes featuring salmon and rhubarb with lobster-tails. Be tempted with these combinations of sweet, spicey and tart tastes.

Try some different variations of rhubarb sauces to accompany
your favorite fish dinner. Rhubarb certainly does lend itself
to balancing out different tastes and textures by providing
that little bit of "bite" to a main course.

BLACK-SEA-BASS WITH TARTY RHUBARB SAUCE

3 cups chopped rhubarb
pinch salt
2/3 cup orange juice
2 tblsp. honey

3 tblsp. olive oil
1 tblsp. butter
1 large onion sliced lengthways
1 tsp. ginger
pinch cinnamon
1 can (12 ounce) cut tomatoes with juice
black pepper to taste
chopped mint

6 fillets of black-sea-bass with skin and
bones removed.

In a heavy frying pan, heat 2 of the 3 tblsp. of oil and add
the butter. Next, add in the onion and cook until well softened.
Add in cinnamon and ginger. Add the tomatoes and pepper. Let simmer on low heat while you prepare the rhubarb.

Separately in a saucepan, combine the rhubarb, honey, orange juice
and pinch of salt. Over medium heat, let the mixture cook until the
rhubarb is tender. Stir occasionally. Let cool and puree, or press
mixture through a sieve. Discard any solids. Pour into the frying pan
and slowly simmer all ingredients on low heat.

Prepare a large baking dish, by greasing with the remainder of the olive
oil. Place the fish fillets (one layer) in the bottom of the dish.
Sprinkle with a pinch of salt.

Bake 12 - 15 minutes at 375 degrees until opaque and cooked through.

Serve fish covered with sauce and topped with mint.

RHUBARB AND ROASTED SALMON

3 1/2 cups finely chopped rhubarb
juice of 1 lemon
1/3 cup white sugar
salt & pepper to taste

Over low heat, cook rhubarb and sugar, until the rhubarb
is tender. Stir in the lemon juice.

Place 5 or 6 salmon fillets on parchment paper, with the
skin-side down. Sprinkle with salt and pepper.

Bake at 400 degrees F. until cooked, approximately 25 minutes.

Serve fillets on top of rhubarb sauce mixture on a platter.


SEAFOOD-AND-RHUBARB SAUCE

1/2 cup heavy cream
1 1/2 tblsp. butter
3 medium stalks rhubarb finely sliced lengthways
and halved
12-15 fresh tarragon leaves
salt & pepper to taste

On low heat, melt the butter in a saucepan, and add
the rhubarb.

Add salt and pepper, and cook for 5 minutes until rhubarb
has softened.

Mix the cream and tarragon in gently. Cook 3 more minutes.

Serve over any fish.


GINGERED RHUBARB AND SALMON

3/4 cup water
3 cups chopped rhubarb
1/3 cup white sugar
1 tsp. ginger
1 tsp. vanilla
pinch allspice

Combine ingredients and bring to a boil.

Stir frequently, and lower to medium heat.

Stir until rhubarb mixture is thickened.

In a skillet, heat 1 tblsp. of oil and add
4 salmon fillets. Add salt and pepper to taste.

Turn salmon until lightly browned, or cooked through.

Pour rhubarb sauce onto a plate, and serve salmon
fillets on top. Garnish with sprigs of parsley.

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COD FILLETS WITH RHUBARB SAUCE

1/3 cup water
2 tsp. ginger
1 1/2 cups chopped rhubarb

Simmer mixture for 4 or 5 minutes and set aside.

In a separate pot, combine:

1/2 cup sugar
1/3 cup apple cider vinegar
2 cups water
1 1/2 cups chopped onion

Bring to a boil, and cook 3 minutes.

Add mixture to the rhubarb.

Broil 4 cod fillets on high heat for 10 minutes.

Serve cod with rhubarb sauce.

Season with salt and pepper.


SEAFOOD-AND-RHUBARB TOMATO SAUCE

2 1/2 cups chopped rhubarb

3/4 cup tomato sauce

1/2 cup water

1 tblsp. white sugar

1 tsp. salt

Combine all ingredients in a large pot, and bring
to a boil. Cook on medium on rhubarb is tender.

Add 1 lb. of your favorite fish cut into
pieces, and continue until fish is cooked through.


LOBSTER-TAILS WITH GINGER RHUBARB AND CHARDONNAY
(A favorite seafood-and-rhubarb recipe of many people)

1 tblsp. butter
3 cups rhubarb sliced into small pieces
1 tblsp. ginger
1 1/4 cup water
lemongrass - 1 stalk
1 vanilla bean
2 1/2 cups Chardonnay 1/3 cup red peppercorns
2 8 ounce lobster tails

Melt the butter in a saucepan, and add all other ingredients
except the lobster tails. Simmer 20 minutes.

Strain this liquid and reserve. Discard bulky ingredients.

Add the lobster-tails to the clear liquid, and bring to a
boil. Cook 8 minutes, and remove the tails.

Reduce liquid to half, and remove from heat.

Whisk in 1/2 cup cold butter.

Serve immediately as a dipping sauce for lobster.


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If you enjoy any type of seafood-and-rubarb, need to refresh your skills in cracking a lobster? Take a look at the video.

Check back for more seafood-and-rhubarb recipes.


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