Hot Sour Cod With Gingered Rhubarb Sauce Recipes

COD WITH RHUBARB SAUCE

Cod with Rhubarb Sauce image

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

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings (2 cups sauce).

Number Of Ingredients 10

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)

Steps:

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., 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.

Nutrition Facts : Calories 216 calories, Fat 3g fat (0 saturated fat), Cholesterol 65mg cholesterol, Sodium 239mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

HOT & SOUR COD WITH GINGERED RHUBARB SAUCE

Hot & Sour Cod With Gingered Rhubarb Sauce image

Make and share this Hot & Sour Cod With Gingered Rhubarb Sauce recipe from Food.com.

Provided by hmwood07

Categories Polynesian

Time 28m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup frozen rhubarb (chunks)
1 (8 ounce) can pineapple chunks (Drained)
2 tablespoons fresh lime juice
2 tablespoons sweat red chili sauce
1/2 teaspoon cilantro leaf
1/2 teaspoon roasted ginger
1 tablespoon toasted sesame seeds
1 teaspoon sea salt
1/4 teaspoon pepper
6 cod fish fillets
2 tablespoons olive oil

Steps:

Rhubarb Sauce.
Thaw rhubarb in bowl Add pineapple, lime juice, chili sauce, cilantro and ginger:toss to mix well. Set aside.
Mix sesame seed, sea salt and pepper. Brush fish with olive oil. Sprinkle seasoning mixture.
Place fish in aluminum foil for grill and grill about 4-5 minute Toss on the Rhubarb Sauce cover for 3-4 minute.

Nutrition Facts : Calories 267.2, Fat 6.9, SaturatedFat 1, Cholesterol 99.3, Sodium 513.6, Carbohydrate 8, Fiber 1, Sugar 5.8, Protein 41.7

SWEET AND SOUR COD KABOBS

Sweet and Sour Cod Kabobs image

Make and share this Sweet and Sour Cod Kabobs recipe from Food.com.

Provided by sunshinefromaz

Categories Low Cholesterol

Time 25m

Yield 4 pieces of fish, 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup lime juice
1 1/2 tablespoons brown sugar
1/2 teaspoon crushed red pepper flakes
1 lb cod fish fillet
1 large red bell pepper, cut into 1 inch pieces
1 1/2 cups fresh pineapple, cut into 1 1/2 inch pieces
1 small purple onion, cut into 1 inch pieces

Steps:

Combine juice,brown sugar,and crushed red pepper in small bowl;set aside.
Thread cod, red pepper, pineapple, and onion evenly onto six -8 inch skewers (if wooden soak in water first for 1/2 hour)and place in shallow baking dish.
Drizzle with lime juice mixture.
Cover and chill for 30 minutes.
Coat grill rack with non-stick cooking spray. Preheat grill to medium-high direct heat. Grill skewers,covered with grill lid, 5-7 minutes per side,turning occasionally, or until fish flakes with fork.

Nutrition Facts : Calories 166.6, Fat 1, SaturatedFat 0.2, Cholesterol 48.9, Sodium 66, Carbohydrate 19.3, Fiber 2, Sugar 13.4, Protein 21.3

HOT & SOUR SOUP WITH GINGER

Hot & Sour Soup With Ginger image

There are a lot of Hot & Sour soups here on Recipezaar but I couldn't find one quite like this. It is from a Bon Appetit "Tastes of the world" cookbook I will be making it soon and will add to the introduction

Provided by Bergy

Categories Soy/Tofu

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 cups canned low sodium chicken broth
1 1/2 ounces dried shiitake mushrooms
5 tablespoons rice vinegar
2 tablespoons cornstarch
1 1/2 tablespoons oriental sesame oil
3 tablespoons peeled minced fresh ginger
10 1/2 ounces extra firm tofu, cut into 1/4 ' dice
1 ounce cellophane rice noodles or 1 ounce angel hair pasta, broken in half
1 tablespoon soy sauce
1/2 teaspoon crushed red pepper flakes
1 pinch sugar

Steps:

Combine broth and mushrooms. let stand until mushrooms soften apprx 20 minutes.
Remove mushrooms from the broth and squeeze over the bowl with the broth.
Discard mushroom stems: thinly slice caps.
Combine vinegar & cornstarch, stir to blend,.
Heat oil in a large saucepan, add ginger, saute 30 seconds.
Pour in the reserved broth.
Bring to boil.
Add tofu, noodles, soy sauce, red chili flakes, sugar & mushrooms.
Simmer 5 minutes.
Add cornstarch mixture, stir until slightly thickened apprx 1 minute.

Nutrition Facts : Calories 214.7, Fat 9.8, SaturatedFat 1.8, Sodium 347.6, Carbohydrate 22.8, Fiber 2.2, Sugar 3.3, Protein 12.7

GINGERED RHUBARB CHUTNEY

Gingered Rhubarb Chutney image

Cooking Light describes this as a sharp, spicy chutney with a punch of sour-fruitiness to complement duck, lamb, pork, or any rich meat. I'm not a big fan of rhubarb myself but my hubby LOVES it, and I'll be making him this sauce this spring when my sweet SIL gives me my yearly share of stalks! This will be great on crackers and cream cheese. If you like a milder chutney, remove the seed from the jalapeno.

Provided by Chef PotPie

Categories < 60 Mins

Time 45m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 11

Ingredients

1 cup packed brown sugar
3 cups finely chopped rhubarb (about 1 pound)
1 cup finely chopped onion
1/2 cup cider vinegar
1/4 cup balsamic vinegar
1/4 cup dried currant
1 tablespoon minced peeled fresh ginger
1 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon ground cardamom (optional)
1/2 jalapeno pepper, minced (we will use way more)

Steps:

Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil.
Reduce heat, and simmer 35 minutes or until thick. Serve warm or at room temperature.
Will keep well in refigerator for weeks, or freeze remainder.

Nutrition Facts : Calories 69.6, Fat 0.1, Sodium 79.9, Carbohydrate 17.3, Fiber 0.8, Sugar 15.5, Protein 0.4

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