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Fish Tacos with Rhubarb Salsa

June 8, 2011

CSA season is here people!  If you haven’t met me yet, I’m Mari.  Nadine commissioned me back in March to cook for y’all this summer so come visit the blog every week to see what I’m making with the produce that is in your weekly CSA box.  Hopefully I’ll inspire you to made something unusual and easy from the goods you get from the Dirtbox every week.  I’m pretty certain I’ll be cookin’ up some good eats this summer.

Among other things, this week’s CSA ingredients in this recipe: rhubarb, spring onions, spring garlic, fresh herbs.

I had no desire to make a rhubarb pie, or a rhubarb jam, or a rhubarb compote, or anything sweet and rhubarb.  I was bound and determined to make a savory rhubarb dish that was a little out of the box for most people.  Good ol’ Tastespotting lead me the in direction of these bad boys:

Cilantro-Lime Fish Tacos with Rhubarb Salsa
(adapted from Kitchen Konfidence)


2 tbsp fresh cilantro (finely chopped)
1/2 cup lime juice
zest from 1 lime
2 tbsp orange juice
2 tbsp tequila
2 tbsp cup olive oil
large pinch of red pepper flakes
1 spring fresh oregano, chopped.
1 tsp cumin

Rhubarb Salsa:
1 1/2 cups rhubarb, diced (2-3 stalks)
1 spring onion diced, and sliced all the way up the green stem.
2 spring garlics diced, and sliced all the way up the green stem.
2 tbsp fresh cilantro, finely chopped (plus sprinkle of two for topping)
1/2 or 1 jalepeño, seeded and minced (depending on how spicy you like it.  I used 1/2 and didn’t feel much spice)
1/3 cup pickled cocktail onions (diced)
2 tsp honey
2 tbsp apple cider vinegar
splash of lime juice

1 lbs fresh white fish (I used wild cod, but halibut or tilapia will do)
8 corn tortillas
remaining marinade
1 ripe avocado (optional, but oh so good)


2-8 hours before you plan on eating these tacos, mix together all the marinade ingredients, put in a big zip-loc bag with the fish, and stick in your fridge until you’re ready to cook.

When you’re ready for dinner, make the salsa.  Here’s how: chop up the rhubarb, boil some water, and blanch the pieces in the boiling water for 20 seconds, then transfer to an ice water bath.  Pat them dry, transfer to medium bowl and add jalepeño, spring onions and garlic, cocktail onions, and cilantro.  Whisk together honey, vinegar, and lime juice and pour over rhubarb mixture.  Salt and pepper to taste.  Set aside.

Now it’s fish time: heat skillet over medium heat and add fish, then pour remaining marinade in the pan.  Poach fish covered, flipping once or twice until cooked all the way through, 10 minutes or so. In the meantime, heat small skillet over medium-low heat, add a splash of oil and fry small corn tortillas until crispy.  6 or so should do it.

When fish is cooked, tortillas are fried, and salsa is ready, assemble the tacos in this order: tortillas, fish, salsa, then top with avocado, and more cilantro and green onion.  Devour and behold the delight of savory rhubarb dishes.  yuuummm…

I made this dish for my mom and dad and here are the accolates:
Dad: “Have the boys you know realized that you can cook?” and “I love what you cook because it’s so healthy.”  Well, yes, I have cooked for plenty of boys and it doesn’t really seem to the be the way to their heart.  But thanks Dad!
Mom: “This isn’t just ‘pretty good’, this is like ‘Mar…this is SO good.”  Glad you liked it mom!  And I’ll cook for you anytime since you love cleaning up the kitchen 🙂

Wine pairing for the evening was provided by: Mark Ryan Winery, Vincent Rosé, WA 2010.  Other pairing suggestions: A dry or off dry Riesling, Prosecco (Bubbles will never be wrong), a Rosé of Zinfandel (not to be confused with a White Zin.  C’mon people.)  or a Muller-Thugau (Anne Amie Vineyards makes one of my favorites).

5 Comments leave one →
  1. June 8, 2011 3:29 am

    mari, you rockstar. these look amazing!!

  2. Polly Basile permalink
    June 9, 2011 11:52 am

    WOW Mari~ these definitely will find a way into my menu this weekend…..just got fresh rhubarb from our CSA and wanting to do somthin’ different….thanks!!

  3. June 10, 2011 6:40 am

    very HUNGRY.

  4. Janet permalink
    June 12, 2011 5:55 pm

    AMAZING!!! We made the rhubarb salsa for dinner last night, and ate it on top of grilled salmon. Everybody loved it. The leftover salsa was used to top poached eggs over spinach this morning. I will definitely use this recipe again!

    • June 12, 2011 9:14 pm

      Janet, I love how creative you were with the salsa! All such great ideas. I’m going to try putting this on top of everything 🙂

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