Adapted from Gourmet (April 2006)
Make no mistake here – this is a meal for a day when you have a bit of time. Between sectioning the oranges to forcing the tender rhubarb through a sieve, this recipe takes a little while. I think you will find your efforts rewarded. The sauce is thick and sweet with just a hint of tartness from the rhubarb. If you can’t find black sea bass, you can substitute striped bass or tilapia.
Preparation time: 1 hour(s)
Cooking time: 1 hour(s)
Number of servings (yield): 4
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