Pineapple-Rhubarb Salsa And Shad

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 1/2 pounds

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    560 calories; 30 grams fat; 5 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 7 grams polyunsaturated fat; 40 grams carbohydrates; 2 grams dietary fiber; 34 grams sugars; 30 grams protein; 127 milligrams cholesterol; 202 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat a broiler.
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.
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.
4. Put the shad on a serving platter and spoon the rhubarb salsa in a band running the length of the fillet, then serve.