Cod with Rhubarb Sauce Recipe
Cod with Rhubarb Sauce Recipe photo by Taste of Home

Cod with Rhubarb Sauce Recipe

Publisher Photo
This main dish is a refreshing change of pace. The distinctive sweet-tart sauce complement any grilled fish nicely.—Taste of Home Test Kitchen, Greendale, Wisconsin
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 1 teaspoon olive oil
  • 3 cups diced fresh or frozen rhubarb, thawed
  • 1/4 cup sugar
  • 1/2 cup chopped red onion
  • 4-1/2 teaspoons Dijon mustard
  • 3 teaspoons minced fresh parsley
  • 1 teaspoon minced fresh basil
  • 1/4 teaspoon lime juice
  • Coarsely ground pepper to taste
  • 4 cod fillets (6 ounces each)

Nutritional Facts

1 fillet with 1/2 cup sauce equals 216 calories, 3 g fat (trace saturated fat), 65 mg cholesterol, 239 mg sodium, 19 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 1 fruit.

Directions

  1. In a large saucepan, heat oil over medium heat. Add rhubarb and sugar; cook for 5-7 minutes or until rhubarb is tender. Remove from the heat; stir in the onion, mustard, parsley, basil, lime juice and pepper.
  2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill cod, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until fish flakes easily with a fork. Serve with rhubarb sauce. Yield: 4 servings (2 cups sauce).
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Cod with Rhubarb Sauce in Taste of Home February/March 2005, p17

Nutritional Facts

1 fillet with 1/2 cup sauce equals 216 calories, 3 g fat (trace saturated fat), 65 mg cholesterol, 239 mg sodium, 19 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 1 fruit.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Jul. 26, 2013

"The picture does not do this recipe justice. The picture looks gross."

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