Ingredients

4 navel oranges

3 tablespoons olive oil

1 tablespoon unsalted butter

1 large onion, halved lengthwise and thinly sliced lengthwise

1 lb rhubarb, cut into 1-inch pieces

2 tablespoons mild honey

1 1/4 teaspoons salt

1 1/2 teaspoons minced peeled fresh ginger

1/4 teaspoon cinnamon

1 (14- to 15-oz) can diced tomatoes including juice

1/4 teaspoon black pepper

6 (6- to 8-oz) black sea bass fillets with skin and small bones removed

1/4 cup chopped fresh mint

Description

Tart Rhubarb Pairs With The Sweetness Of Oranges To Create A Tangy Sauce For Roasted Black Sea Bass. Cinnamon And Ginger Add A Lovely Background Flavor.

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