Recipe by Sheri Castle in Rhubarb by Short Stack Editions

Tart, fresh rhubarb is the best choice for salsa because it holds its crisp texture even when mixed with acidic ingredients that can soften other fruits and vegetables. This recipe makes more salsa that is needed but no problem – serve the rest with chips!  Serves 4.

For the salsa:

  • 2 c (8 oz) finely diced fresh rhubarb
  • I c finely diced fresh pineapple
  • ½ c finely diced red onion
  • zest from one lime
  • juice of 2 limes (1/4 c)
  • 1 jalapeno finely chopped (seeds removed or not)
  • ½ t kosher salt
  • ¼ c pepper jelly or peach preserves
  • ¼ c coarsely chopped fresh cilantro

For the tacos:

  • 1 lb skinless catfish or other thin, mild fish filets cut in half crosswise
  • kosher salt and fresh ground pepper
  • ½ c all-purpose flour
  • ¼ c fine (NOT coarse) corn meal or corn flour (masa)
  • 1 T chili powder or to taste
  • ½ c mayonnaise
  • 3 T fresh lime juice
  • 8 sm flour tortillas, warmed for serving

Make the salsa: In a bowl, stir together the rhubarb, pineapple, onion, lime zest and juice, Jalapeno, salt and jelly. Cover and refrigerate. Just before serving, add the cilantro, stir well and check seasoning.

Make the tacos: Position a rack kin upper third of the oven and reheat to 500 degrees. Mist a rimmed baking sheet with vegetable oil or line with aluminum foil.

Season the fish all over 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. Using a brush, spread a thin layer of mayo 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 crust is crisp and golden and fish is cooked through, about 10 min. Serve immediately with warm tortillas and salsa.

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