Chapel Hill cookbook author Sheri Castle wrote about rhubarb in an April 2016 story: “Rhubarb isn’t just for Pie.” Castle, an award-winning cookbook author, food writer and cooking instructor, has a new book, “Rhubarb” by Sheri Castle (Short Stack Editions, 2016). Castle says that leftover salsa is great with chips the next day or blitzed into a cold soup.
For the salsa:
2 cups (8 ounces) finely diced fresh rhubarb
1 cup finely diced fresh pineapple
1/2 cup finely diced red onion
Finely grated zest of 1 lime
Juice of 2 limes (about 1/4 cup)
1 jalapeño, very finely chopped (remove the seeds for less heat)
1/2 teaspoon kosher salt
1/4 cup pepper jelly or peach preserves
1/4 cup coarsely chopped cilantro leaves
For the tacos:
1 pound skinless thin, mild fish fillets, cut in half crosswise
Kosher salt and freshly ground black pepper
1/2 cup Wondra or all-purpose flour
1/4 cup fine cornmeal or corn flour (masa)
1 tablespoon chile powder, or to taste
1/2 cup mayonnaise
3 tablespoons fresh lime juice
8 small flour tortillas, warmed
For the salsa: In a large bowl stir together the rhubarb, pineapple, onion, lime zest and juice, jalapeño, salt and jelly. Cover and refrigerate until needed. Just before serving, add the cilantro, stir well and check the seasoning.
For the tacos: Position a rack in upper third of the oven and preheat the oven to 500°. Mist a rimmed baking sheet with vegetable oil spray or line it with nonstick aluminum foil.
Season both sides of the fish with salt and pepper. Whisk together the flour, cornmeal and chile powder in a shallow dish. Stir together the mayonnaise and lime juice in a small bowl. Spread a thin layer of the mayonnaise mixture on both sides of the fish, then coat with the flour mixture, shaking off any excess. Arrange the fish in a single layer on the prepared baking sheet.
Bake until the crust is crisp and golden and the fish is cooked through, about 10 minutes. Serve at once in warm tortillas with the salsa.
Yield: 4 servings
[gpp_icon type=”summary”] Fish Tacos with Rhubarb-Pineapple Salsa