Black Bass With Silky Rhubarb Sauce

Ingredients

• 4 6-ounce fillets black bass
• 7 tablespoons extra-virgin olive oil
• Sea salt
• 8 ounces shiitake mushrooms, rimmed and cut into 1/4 -inch slices (4 cups)
• ¼ cup thinly sliced shallots
• 4 thin slices (the size of a quarter) peeled ginger
• 1 ½ cups diced (1/4-inch) rhubarb
• 2 teaspoons sugar
• 2 tablespoons butter
• 1 tablespoon heavy cream
• 1 teaspoon balsamic vinegar

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    485 calories; 35 grams fat; 8 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 4 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 32 grams protein; 156 milligrams cholesterol; 626 milligrams sodium

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

Preparation

1. Preheat the oven to 275 degrees. Lay the fish skin side down in a baking dish just large enough to fit the fillets. Sprinkle with 3 tablespoons olive oil and season with salt. Roast until just cooked through, 15 to 25 minutes.
2. In a large sauté pan, heat 2 tablespoons olive oil over medium-high heat. Add the shiitakes, season with salt and sauté until lightly browned and just softened. Scrape into a bowl, adjust seasoning and keep warm.
3. Return the pan to the heat and pour in the remaining 2 tablespoons oil. Add the shallots, ginger and rhubarb. Cook, stirring to scrape up any bits, until the rhubarb softens, about 4 minutes. Add 3/4 cup water and the sugar. Season with salt. Cook until reduced by half. Whisk in the butter and cream and then the vinegar. Press the sauce through a fine-mesh sieve set over a bowl.
4. To serve, divide the sauce among 4 shallow bowls. Lay a piece of fish in each and top with a spoonful of mushrooms.

30 minutes