Pineapple-Rhubarb Salsa And Shad

• 2 tablespoons cooking oil
• 1/2 cup finely diced onion
• 1 pound fresh rhubarb, finely diced
• 1/2 cup pineapple juice
• 1/2 cup sugar
• 1 cup finely chopped fresh pineapple
• 1 teaspoon finely minced, seeded fresh jalapeno pepper
• Salt and freshly ground black pepper to taste
• 1 large shad fillet, about 1 1/2 pounds

1. Preheat a broiler.
2. Heat a tablespoon of the oil in a skillet, add the onion and saute over medium heat until softened and golden brown.
3. Stir in the rhubarb, pineapple juice and sugar and cook over medium-low heat, stirring often, until the rhubarb is tender, about 10 minutes.
4. Remove from heat and fold in the fresh pineapple and jalapeno pepper.
5. Season to taste with salt and pepper and set aside.
6. Brush the shad with the remaining oil and season with salt and pepper.
7. Broil the shad under high heat until lightly browned and just cooked through, six to eight minutes.
8. Do not turn the fish.
9. Put the shad on a serving platter and spoon the rhubarb salsa in a band running the length of the fillet, then serve.

cooking oil, onion, fresh rhubarb, pineapple juice, sugar, fresh pineapple, pepper, salt, fillet

Taken from cooking.nytimes.com/recipes/8812 (may not work)