Broiled Cod with Savory Rhubarb Sauce

This is a spin-off on the traditional French sorrel sauce for salmon. Rhubarb, like sorrel, is tangy and melts down almost to a puree that nicely complements the richness of the fish. You can substitute snapper or salmon for the cod. 

Broiled Cod with Savory Rhubarb Sauce


Quantity Ingredients
2 tsp olive oil
2 shallots, minced (1/3 cup)
4 cups julienned rhubarb (from about 1 pound rhubarb)
1 tbsp granulated sugar
3/4 tsp salt
4 cod steaks (6 oz. each, about 1-inch thick)
2/3 cup water
2 tbsp fresh lemon juice
2 tsp Dijon mustard
1/4 tsp black pepper
1/3 cup chopped fresh dill
2 tsp unsalted butter


1. In a large nonstick skillet, heat oil over low heat. Add shallots and cook, stirring occasionally, for five minutes or until soft. Add rhubarb, sugar, and 1/4 teaspoon of salt and cook five minutes, stirring frequently, until rhubarb is crisp-tender. 2. Meanwhile, preheat broiler. Place cod on broiler pan and sprinkle with remaining 1/2 teaspoon salt. Broil cod 4 inches from heat for four minutes per side or until just cooked through. Transfer to four serving plates. 3. Add water, lemon juice, mustard and pepper to skillet with rhubarb. Bring to a boil. Remove pan from heat and add dill and butter, stirring until butter is creamy. Spoon sauce over cod. Serve immediately. Nutrition Information Per Serving: 229 calories, 5.8 g total fat, 1.8 g saturated fat, 2.4 g dietary fiber, 78 mg cholesterol, 598 mg sodium.