The other night when I was trying to decide what to make for dinner, I went through my kitchen to see what I had. I wanted something different and I had some white fish that I had bought the week before and that needed to be used and the strawberries that I had bought were still sitting on the counter and I thought what about putting the two together. So, I decided that I should find a recipe, so I typed into google search, fish and strawberry recipes and I found many delicious recipes. Some I had ingredients for and some I didn't have all of the ingredients, but not one single recipe jumped out at me, so I decided to combine the recipes and this is what I came up with... I thought it was delicious and I ended up eating most of the strawberry salsa and so needed to make a second batch for my husband. As I was at work when he ate, I texted him to see what his response was " I finished what was left in the fridge. So imagine" ~~ he was talking about the strawberry salsa when he left this message. He wasn't so keen on the rhubarb compote and thought that it was a little to sour for his taste... I grew up with rhubarb and love the tart taste to it and with the sweetness of the strawberries, I thought it was perfect. This dish has a multitude of tastes... sweet, tart, moist and crunch and perfect for a summer's day meal.
Fish with rhubarb compote and strawberry salsa
1 lb white fish
1/2 tsp cumin
salt and pepper to taste
1 cup strawberries chopped
1/4 cup cucumber
1/4 cup red onion
1 pkg truvia
2 tsp balsamic vinegar
1 tsp lime juice
2 cups rhubarb
2 tbsp agave nectar
1/4 cup water
Preheat oven to 350 degrees. Cut fish into serving sizes. Cover baking sheet with parchment paper and place fish on top. Sprinkle cumin, salt and pepper and basil on each piece of fish. Place in oven and bake for 15-20 minutes until fish is flaky.
To make rhubarb compote. Put rhubarb, agave nectar and water in pot, bring to a boil stirring until combined. Reduce heat to a simmer and cook until rhubarb is soft, stirring occasionally. Once cooked put aside to cool.
For the strawberry salsa in bowl place strawberries, cucumber and red onion. Mix truvia, balsamic vinegar and lime juice and pour into strawberry mixture and combine.
Serve white fish with small amount of rhubarb compote and strawberry salsa. Enjoy.
* the next time I make this I am going to grill the fish
* if you like sweeter rhubarb compote, add more sweetener. You could also use sugar, honey or artificial sweetener instead of agave nectar.
* in the strawberry salsa you could also use any type of sweetener
|fish with spices|
|rhubarb and strawberries|
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