Try an exotic rhubarb sauce recipe with fish for the Passover / Pesach festival. This rhubarb sauce recipe with fish is but one of many Sephardic recipes for the Passover / Pesach festival. Sephardim (alternate spelling: Sefardim; plural form of "Sephardi" or "Sefardi"; descriptive form: "Sephardic" or "Sefardic") refers to Jews whose ancestors came from either Spain and/or Portugal. Since the late 15th century, Sephardic Jews have migrated to other southern European countries such as Italy and Greece, as well as to Asia Minor (Turkey), the Middle East and Asia in general.

The following rhubarb sauce recipe with fish dish is popular with Turkish Jews whose origins come from the Island of Marmara (Turkey), and the European-Turkish coastal town of Tekirdag (Turkey). Turkish-Jewish cooking is noted for having a lemony taste, and the rhubarb in this recipe slows down the rate of spoliage and adds to the lemony taste of this dish.

Fish with Rhubarb Sauce Recipe

2 cups rhubarb cut in small pieces
1/2 cup tomato sauce
3 tablespoons oil
1 teaspoon sugar
Salt to taste
1/2 cup water
1 pound salmon, red snapper or sole, cut up

Instructions for the Fish with Rhubarb Sauce recipe:

  1. Wash rhubarb well.
  2. Peel off hard skin, if any.
  3. Cook all ingredients together (about 1/2 hour).
  4. When rhubarb is cooked thoroughly, add cut up pieces of fish.

Serve hot or cold.

Makes 4 servings.

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