- 1 pound rhubarb, washed and trimmed
- ⅓ cup sugar
- Pinch saffron
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter (or a little more oil)
- 4 6-ounce red snapper fillets
- Chopped mint or parsley for garnish (optional)
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
370 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 2 grams dietary fiber; 17 grams sugars; 36 grams protein; 78 milligrams cholesterol; 114 milligrams sodium
- Combine the rhubarb, sugar and saffron in a small saucepan, cover and turn the heat to low. Cook, stirring only occasionally, for about 20 minutes, or until the rhubarb becomes saucy. Add salt to taste and a little more sugar if necessary. If the mixture is very soupy, continue to cook a little longer to make it thicker.
- When you judge the rhubarb to be nearly done, put a large skillet, preferably nonstick, over medium-high heat. A minute later, add the oil and butter. When the butter foam subsides, add the fillets, skin side down. Cook for 4 or 5 minutes, or until the fish is nearly done; turn carefully; and lightly brown the flesh side, seasoning it with salt and pepper as it cooks. Transfer the fish to a plate lined with paper towels to absorb excess oil.
- Serve the fish napped with a bit of the sauce and garnished, if you like, with the herb.