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Almejas con Tomates (Clams with Cherry Tomatoes)

(Cooking Light, March, 2004)

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Apple and Smoked Salmon Salad

(Cooking Light, December, 2001)

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Apricot-Ginger Salmon

(Southern Living, November, 2006)

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Arugula Salad with Shrimp and Grapes

(Cooking Light, June, 2002)

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Asparagus, Crab, and Orange Salad

(Bon Appétit, April, 2001)

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Bacon-Wrapped Shrimp with Passion Fruit Mustard

(Food & Wine, May, 2007)

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Baked Cod with Orange, Caper and Olive Sauce

(Bon Appétit, May, 1999)

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Baked Halibut with Orzo, Spinach, and Cherry Tomatoes

(Bon Appétit, November, 2005)

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Baked Snapper with Tomato-Orange Sauce

(Cooking Light, July, 2001)

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Black Rice, Spinach, Salmon, and Mango Salad

(Cooking Light, June, 2007)

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Black Sea Bass With Sweet-And-Sour Orange Rhubarb Sauce

(Gourmet, April, 2006)

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Comments:

On July 2, 2009, 11:17 am spm said:

A perfect example of pairing rhubarb with flavors such as cinnamon and ginger.


Blackened Shrimp with Pomegranate-Orange Salsa

(Cooking Light, December, 2004)

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Bombay Fish Steamed In Banana Leaves

(Gourmet, March, 1999)

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Breaded Orange Roughy with Tomato and Arugula Salad

(Bon Appétit, April, 2003)

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Broiled Salmon With Apple-Date Chutney

(Bon Appétit, November, 1997)

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Broiled Salmon With Citrus Yogurt Sauce

(Gourmet, June, 2005)

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Broiled Salmon with Orange-Miso Glaze

(Bon Appétit, January, 2002)

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Broiled Sea Bass with Pineapple-Chili-Basil Glaze

(Cooking Light, August, 2001)

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Camarones con Hierbas y Cítricos (Citrus-Herb Shrimp)

(Cooking Light, September, 2004)

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Caribbean Mango and Steamed Shrimp Salad

(Food & Wine, January, 2003)

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Cedar-Planked Halibut Tacos with Citrus Slaw

(Cooking Light, June, 2003)

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Cherry Tomatoes And Cucumber Rounds With Herbed Tuna Filling

(Bon Appétit, February, 1996)

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Cherrystone Clam Chowder with Corn

(Food & Wine, June, 2004)

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Cinnamon-Apricot Glazed Salmon

(Cooking Light, June, 1998)

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Citrus Marinated Shrimp Cocktail

(Bon Appétit, April, 2000)

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