Colorful & comforting seasonal recipes for savory dishes, sweets and cocktails. 

Fish Tacos with Quick Pickled Rhubarb and Strawberry Salsa

Fish Tacos with Quick Pickled Rhubarb and Strawberry Salsa

Hey there! Evidently, based on recent recipes, I have fish and strawberries on the brain as of late, so please indulge me while I share a recipe that brings the two together. It's all in the spirit of rhubarb season, which is finally here. Somehow I've turned into the lady who has been anxiously calling the local grocery stores to find out if rhubarb has arrived yet--a peculiarity as rhubarb is rather new for me. It wasn't something that we ate when I was growing up. Any time I caught ear of rhubarb pie, I had a hard time imagining that a stalk could be sweet and delicious as rumored (it's true though, and now I understand the cultic intrigue of rhubarb as the focus of a pie, or any other dish for that matter). 

Courtesy of Karen Page and Andrew Dornenburg's The Flavor Bible, here is a quick, although non-comprehensive list, of delicious rhubarb pairings: strawberries, cream, creme fraiche, blue cheese, caramel, citrus, pork, and fish. I see citrus and my mind instantly goes to rhubarb-focused cocktails, but I'm also really interested in rhubarb as an ingredient in savory dishes because of its tart and tangy flavor and crisp crunch. So, here we are with quick pickled rhubarb as a slaw for mahi mahi fish tacos with a sweet and spicy strawberry salsa to tie it all together. If I didn't think the combination of tastes and textures here were worth sharing, I'd have tucked this recipe into the "glad I tried, but better luck next time" category and moved on. It is, however, crazy delicious, and I'm really glad to share it with you. -Mallory

Fish Tacos with Quick Pickled Rhubarb and Strawberry Salsa
Serves 4
2 tablespoons honey
2 tablespoons fresh ginger, grated
1 lime, juiced
1/4 cup olive oil
4-6 cloves of garlic, minced
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon cinnamon
1 pound mahi mahi fish filets, thawed
1 tablespoon olive oil
8-10 corn tortillas
sour cream, for serving
pickled rhubarb*
strawberry salsa**

Whisk together honey, ginger, lime juice, olive oil, garlic, cumin, chili powder, and cinnamon. Cover the fish with the marinade and refrigerate for 15 minutes. 

Heat a large skillet over medium-high heat. Add olive oil and let it heat up. Add the mahi mahi filets and top each with a tablespoon of the marinade, getting as much garlic in there as you can. Let the fish cook for 3 minutes, until it becomes browned and caramelized, flip it and cook an additional 2-3 minutes until cooked through. Remove from heat and let cool slightly before serving. 

Wipe down the skillet and warm up the corn tortillas for serving. Garnish each taco with a smear of sour cream, mahi mahi, pickled rhubarb, and strawberry salsa. 

*Quick Pickled Rhubarb
2 stalks rhubarb, leaves removed
2 thumb-size pieces of lemon peel
2/3 cup apple cider vinegar
1 teaspoon salt
2 tablespoons brown sugar
1/4 teaspoon whole black peppercorn

Cut rhubarb into matchstick pieces. Combine lemon peel, apple cider vinegar, salt, brown sugar, peppercorn, and 1 cup water in a lidded glass container. Add rhubarb and refrigerate for 20 minutes. Drain the liquid and remove the lemon peel and peppercorn from the rhubarb. Enjoy leftover pickled rhubarb pieces within one week of making. 

**Strawberry Salsa
2 cups strawberries, diced
1 jalapeno, finely diced
1/4 teaspoon salt
1 lime, juiced

Stir together strawberries, jalapeno, salt, and lime juice. Serve on tacos and enjoy leftovers within a few days. 

 

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