The seasonal potluck continues! I’ve found that it is a little early here in the Midwest for rhubarb, but you will certainly see it at the farmers markets and probably other specialty markets soon. So hopefully you all can enjoy some of our great potluck recipes when the weather warms up a bit! I realized that I hadn’t made anything savory yet with rhubarb because I kept finding dessert recipes that sounded so good! Betsy made a couple of really nice sounding savory rhubarb recipes, with chicken and pork, so I thought I’d give fish a go! The original recipe calls for halibut, but I used mahi mahi. I think that any whitefish would work fine with this recipe though. These original recipes are adapted from www.myrecipes.com.
Rhubarb Compote, makes 1 1/2 cups
- 3 cups diced fresh rhubarb
- 1/2 cup firmly packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup water
- 1/2 cup red wine vinegar
- 1 1/2 tablespoons fresh lemon juice
- 1 garlic clove, pressed
- 1 tablespoon minced fresh ginger
Stir together all ingredients in a 3-quart saucepan; bring to a boil. Reduce heat, and simmer, stirring occasionally, 40 minutes or until mixture thickens and is reduced by half.
- 1 cup halved fresh strawberries
- 1 tablespoon balsamic vinegar
- 2 teaspoons sugar
- 1/8 teaspoon freshly ground pepper
- 4 (7-ounce) mahi mahi fillets
- Olive oil
Combine first 4 ingredients in a small bowl, tossing gently.
Brush mahi mahi with oil; place, skin side up, on grill. Grill, covered, over medium-high heat (350º to 400º) 5 minutes. Turn fillets, and grill 5 more minutes or until fish flakes with a fork.
Serve with Rhubarb Compote and balsamic strawberries.
Enjoy more spring rhubarb recipes by checking out our gallery here!