Name: Black Sea Bass with Sweet-and-Sour Orange Rhubarb Sauce
Cook time: 40 min
Total time: 1 hr
Yield: Makes 6 servings
Ingredients: 4 navel oranges; 3 tablespoons olive oil; 1 tablespoon unsalted butter; 1 large onion, halved lengthwise and thinly sliced lengthwise; 1 lb rhubarb, cut into 1-inch pieces; 2 tablespoons mild honey; 1 1/4 teaspoons salt; 1 1/2 teaspoons minced peeled fresh ginger; 1/4 teaspoon cinnamon; 1 (14- to 15-oz) can diced tomatoes including juice; 1/4 teaspoon black pepper; 6 (6- to 8-oz) black sea bass fillets with skin and small bones removed; 1/4 cup chopped fresh mint

Tart rhubarb pairs with the sweetness of oranges to create a tangy sauce for roasted black sea bass. Cinnamon and ginger add a lovely background flavor.

Cooks' note:

You can make this recipe with 4 black sea bass fillets and serve them with extra sauce.

Recipe notes

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