Fish with Tomatoes and Rhubarb-Wine Sauce
Peel and finely chop shallot. Rinse, trim and cut rhubarb into 2 cm (approximately 3/4-inch) wide pieces. Cook shallot, rhubarb and ginger in melted butter. Slit the vanilla bean, and add to the pan along with cloves, star anise, peppercorns and sugar. Add wine and simmer over low heat, about 5 minutes.
Rinse fish fillets and pat dry. Heat olive oil in a nonstick pan. Add fish and cook, skin-side down, about 3 minutes. Add tomatoes to the pan and sprinkle fish with salt, red chile flakes and lemon zest. Turn fish and season again. Remove from heat and let fish cook in the residual heat from the pan, about 1 minute more.
Season the rhubarb sauce. Divide fish and tomatoes among plates and serve with rhubarb sauce.