whitefish tacos with rhubarb salsa
Sometimes I have good ideas. This is not one of them. It is a good idea — it’s a fantastically brilliant idea, really, but I can’t claim it. This recipe is a gift from the Google gods. I wanted to do something savory with rhubarb for a change, and a chef friend had recently mentioned how delicious rhubarb is with fish. But I’m a skeptic at heart, even when faced with overwhelming expertise, so I googled just to be sure. Judging by the sheer number of search results returned, rhubarb is indeed a proper companion to fish.
But the thing about Google is that it still takes a human to cut through all the crap. For there, amid multiple ho-hum recipes for fish with rhubarb sauce, was this delicious little gem of a recipe, which I promptly re-created in my own kitchen. “Rhubarb salsa?” Chris lamented, sporting his best yuck face. But rhubarb salsa is bright and tart and assertively zippy, and it’s difficult to maintain a dour demeanor in the face of such brazen freshness, particularly when that zippiness is paired with sweet, crispy cornmeal-coated strips of freshly-caught Lake Michigan whitefish. So difficult that I suspect we’ll be eating this at least once a week for as long as rhubarb is around.
Whitefish Tacos with Rhubarb Salsa
adapted from The New York Times via Kitchen Konfidence
For the salsa
1½ cups rhubarb, diced
¼ cup red onion, minced
2 tsp. lime juice
¼ cup finely minced scallions
1 jalapeño, seeded and minced
2 tsp. honey
1 Tbsp. cider vinegar
¼ tsp. kosher salt
1/8 tsp. cayenne
Fill a medium bowl with ice and water; set aside. Fill a medium saucepan with water and bring to a boil. Add the diced rhubarb, blanch for 10 seconds, then scoop out with a slotted spoon into the ice water. Place red onion in medium bowl and drizzle with lime juice. Remove rhubarb from water batch and blot with towel to dry, then transfer to clean medium bowl. Add rhubarb to red onion and toss with scallions and jalapeño. Whisk vinegar with honey until combined, add to salsa mixture and season with salt and cayenne. Refrigerate.
For the tacos
¼ cup yellow cornmeal
3 Tbsp. olive oil
2/3 pound whitefish, skin removed, cut into 2-inch strips
1 large sweet onion, sliced thin
6 5-inch corn tortillas
1 Tbsp. chopped cilantro leaves
Heat oven to 200°F. Place the cornmeal in shallow bowl and season with salt and cayenne. Dredge the fish strips in the seasoned cornmeal. Add 3 Tbsp. oil to a large skillet and sauté the fish over medium heat, turning, until golden and crispy, one to two minutes per side. Remove to a heatproof dish, and place in the oven. Heat the remaining oil in the skillet. Add the onions and cook over medium heat, stirring, until golden brown and slightly caramelized.
Warm the tortillas in a cast iron skillet about 30 seconds on each side; hold in warm oven if necessary. When ready to serve, place two or three pieces of fish in the center of the tortilla, top with some of the caramelized onion and finish with about 2 Tbsp. of the salsa and a sprinkle of cilantro. Serve any remaining salsa alongside.
Um, these look amazing! After trying your rosemary-gin cocktails (heavenly – I’m heading back that post next to leave my report!), I am completely ready to give these a try too. We’d been thinking of doing some fish tacos next time we fire up the grill, and magically you just appear with this fabulous-sounding recipe for fish tacos with a twist. THANK you!
June 3, 2011 at 9:25 am
Ooh, I think they’d be great with grilled fish, too. I was actually on the fence about whether to grill or fry the fish. The cornmeal adds a nice crunch and a really subtle sweetness, but the grill would lend a great smoky char. I’ll have to try it that way and report back.
June 10, 2011 at 6:50 pm
YUM! These look sooo good… healthy too which is what a dieting gal likes to see :)
March 7, 2012 at 5:39 am
This looks yummy! I’m going to give this a try :) Thank you! x
June 10, 2011 at 9:51 am
Easy to follow, great photos = should be able to pull this one off. Thanks for posting this, I love rhubarb and always looking for new ways to use it.
June 10, 2011 at 9:53 am
Trying this weekend with ocean rockfish caught fresh off coast of San Diego. I miss rhubarb–I grew up where you couldn’t get rid of it if you wanted to and ate a lot of it!
When warming your tortillas, use a clean, folded dishtowel and just stack them inside. Don’t have to turn on your oven and they stay moist and pliable from the steam they produce. Learn a lot of tricks living on la frontera!
June 10, 2011 at 9:55 am
Much easier! I was afraid they’d end up soggy that way, but will definitely try it on our next fish taco night. Thanks!
June 10, 2011 at 6:52 pm
And I like your blog! Very nice!
June 10, 2011 at 9:57 am
I love rhubarb. I love fish tacos. Therefore, I can only imagine I’d love these!
Thanks for sharing,
June 10, 2011 at 9:58 am
I have been looking for a great fish taco recipe! I’m very excited to try this out, as my husband is a HUGE fan of rhubarb and I am not. He is always asking me to find him recipes or things I can make with just rhubarb, and I have been forcing him to try out fish taco after fish taco, and maybe this can be our compromise!! Thanks for sharing! Check out my blog also if you like, I’m making new recipes all the time!
June 10, 2011 at 10:00 am
We’ve got the rhubarb and we’ve got the fish. I seriously have been wondering what to do with our rhubarb, besides the pies and sweet stuff. This rocks, thanks so much for sharing!!
June 10, 2011 at 10:02 am
These looks absolutely delicious. Now I wish I could find rhubarb somewhere. Haha.
June 10, 2011 at 10:04 am
What a great idea, even if it wasn’t yours. I love how you use local fish too. I’d swap it our for the fish that’s local here, catfish. Great salsa, never would’ve thought to use rhubarb. Love the pictures too.
June 10, 2011 at 10:49 am
This would make a lovely salsa for grilled fish. Thank you for a wonderful recipe.
Love your photos and your blog.
June 10, 2011 at 10:50 am
looks delish! i just tried fish tacos for the first time on my trip to california… so good. thanks for sharing the recipe! now i can have them at home :]
June 10, 2011 at 11:19 am
Yeah, I read a lot about food but vary rarely am I moved to try the specific dish in question. I have already printed this blog.
June 10, 2011 at 11:27 am
I’ve just bought a tonne of rhubarb … I think this could be just the thing. Thanks for the post … it looks very tasty!
June 10, 2011 at 11:31 am
Wow that looks delicious! I would love to try some!!
June 10, 2011 at 12:04 pm
Mmmm, I LOVE rhubarb. I’m definitely going to try this. Thanks for sharing!
June 10, 2011 at 12:10 pm
this sounds amazing! if i cooked, i would be all over this. but i don’t. so i’ll ask my mom to try the recipe and show up for dinner that evening :)
June 10, 2011 at 12:31 pm
An excellent strategy for non-cooks! :-)
June 10, 2011 at 6:56 pm
Ahhhh I JUST made a rhubarb pie two days ago (blogged about it actually! It was delicious) and I’ve got a few leftover stalks of rhub. Had no clue how to use them since I’m kind of over them in “sweet” dishes. This looks perfect!
June 10, 2011 at 12:43 pm
Thank you so much for this recipe–rhubarb salsa sounds amazing. Every time I get rhubarb in my CSA box, I always default to my trusty rhubarb crisp recipe. It’s definitely time for me to branch out. I will be trying your rhubarb gin recipe as well!
June 10, 2011 at 12:57 pm
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i didn’t know you could eat rhubarb raw. what wonderful photos too. Thanks for sharing.
June 10, 2011 at 1:53 pm
i’ll eat pretty much anything with rhubarb. looks pretty tasty.
June 10, 2011 at 1:55 pm
June 10, 2011 at 1:58 pm
p.s. if you run a stalk of peeled rhubarb through a mandolin sideways so you get long strips, it is really great when pickled. give it a simple pickle with some salt, sugar, peppercorns (or whatever) and some rice vin, and it makes a great garnish. we used to use it a lot at Green Zebra in Chicago on rich raviolo. it really cuts the fat, and it tastes delicious.
June 10, 2011 at 2:00 pm
Oh my goodness, pickled rhubarb. . .that sounds wonderful! My husband gets very nervous when I use the mandoline, but if I promise to be super careful, and if there’s still rhubarb at the market tomorrow, this is a done deal.
He’s from the Chicago area, actually. Every time we visit I mean to go to Green Zebra. Need to do that next time!
June 10, 2011 at 7:08 pm
I’ve never had rhubarb in a savory dish, these sound so delicious!
June 10, 2011 at 2:05 pm
I love rhubarb, I love fish, I love tacos. How can this NOT be amazing!!?? Can’t wait to try it- thanks for the recipe!
June 10, 2011 at 2:58 pm
This looks soooo delicious. I love fish tacos and wish I had them more often! I once made Rhubarb and Strawberry tart before and it was the best thing I ever made (cooking class)! I will have to try this. Congrats on fp!
June 10, 2011 at 3:06 pm
I love reading food blogs and recipe entries but I never get to try them myself. Oh well, looking at these awesome photos should do for now.
PS. I would die to try some of that. The salsa looks so fresh!
June 10, 2011 at 3:09 pm
I’m uncertain about the rhubarb but these pictures look great!! Maybe I can replace the rhubarb with something else…LOVE the name of your blog, BTW!
June 10, 2011 at 3:11 pm
Something else like tomatoes? :-) My husband was pretty skeptical about the rhubarb, too (as he is about all food that isn’t french fries or frozen pizza) but he tried it and really liked it.
Oh, and he gets all the credit for the name of the blog! He is far more clever than I.
June 10, 2011 at 7:10 pm
YUM! I was looking for a rhubarb salsa recipe for my tilapia and this is the one I’ll be trying! Gorgeous pictures!
June 10, 2011 at 3:48 pm
fish tacos and rhubarb gin cocktails – I’ve died and gone to heaven
June 10, 2011 at 3:55 pm
Oooh, have them together. Double heaven! :-)
June 10, 2011 at 7:11 pm
Pingback: Fish Tacos with Rhubarb Salsa and Rhubarb Rosemary Cocktails « Notes From Just Past Normal
I just might have to try this. I recently found out I am allergic to tomatoes, among other things. I have a great love for salsa and have been trying to figure out how I could make one without tomatoes. I have heard of mango salsa before but as you would have it I am allergic to mango as well. Thanks for a salsa idea!
June 10, 2011 at 6:21 pm
Allergic to tomatoes?! You poor thing. You could try corn salsa or peach salsa, too.
June 10, 2011 at 7:13 pm
Hmmm allergic to corn to I’m afraid. I haven’t heard of peach salsa. I will have to look for a recipe. I have eaten the foods I just learned I was allergic to my whole life, but have also has stomach issues. Wondering now if this is the cause of the stomach issues, I have started a quest, my food allergy experiment to see if I feel better not eating these foods. You can read more here:
June 10, 2011 at 8:47 pm
Adding this recipe to my list, pictures made my mouth water.
June 10, 2011 at 6:25 pm
Yummy!!! Fish tacos are my fav!
June 10, 2011 at 6:46 pm
ok..stop with the food blog network…I’m gaining weight already…..
This was just lovely!
spread the humor:charlywalker.wordpress.com
June 10, 2011 at 6:57 pm
Pingback: Whitefish Tacos with Rhubarb Salsa | Gluten Free Living
Wow, imagine my surprise (and delight and a tiny bit of giddiness) when I went to log in to my little blog today and noticed my own photo on the Freshly Pressed page! What an honor.
Thank you, everyone, for your visits and kind comments!
June 10, 2011 at 7:16 pm
o0o the colors are so nice of the salsa!!
June 10, 2011 at 7:47 pm
Beautiful pictures and such a creative recipe! Thanks for sharing.
June 10, 2011 at 8:54 pm
These look amazing
June 10, 2011 at 10:20 pm
I have to try this .It looks good.thanks for info.
June 10, 2011 at 10:41 pm
Bought the ingredients I needed and I’m making this tomorrow! Bought fish, not whitefish, but if this turns out as great as I think it will, I’ll be making it again after our next fishing trip on one of our Minnesota lakes – Sunfish Tacos!
We went to Lansboro, MN for Mother’s Day – the rhubarb capital of Minnesota, by state proclaimation, and they celebrate the Rhubarb Festival the first weekend in June (we missed it). We bought their rhubarb cookbook. It has a few salsa recipes but not this one. With all the amazing rhubarb recipes they have, I wonder if they ever thought of pairing salsa with fish tacos – sounds like the perfect Minnesota dish!
June 10, 2011 at 11:02 pm
Yes, this is very Midwest meets Mexico, huh? :-) Sunfish sounds lovely, as does that rhubarb cookbook. Wonder if there’s a rhubarb capital of Michigan.
June 11, 2011 at 6:04 pm
i am going to try this recipe for sure.
June 10, 2011 at 11:12 pm
yea this blog makes me smile. never thought of using rhubarb for anything. :)
June 11, 2011 at 1:04 am
I’ve been rhubarb averse in the past, but I think this sounds very interesting and delicious. I’m so glad I came across this recipe. Thank you!
June 11, 2011 at 1:06 am
Really nice recipe, looks awesome!
June 11, 2011 at 5:35 am
Maybe that’s very delicious!
June 11, 2011 at 6:23 am
Sounds like the perfect recipe for me to try rhubarb for the first time! Thanks for sharing – gorgeous photos. :)
June 11, 2011 at 7:19 am
I love rhubarb.. I love fish tacos.. I love this recipe.
June 11, 2011 at 8:55 am
GOSH, do I like you blog! Really nice!
June 11, 2011 at 8:57 am
I really love rhubarb, especially with vanilla sauce.
But I read in a Swedish paper that you can also use rhubarb in many different dishes
June 11, 2011 at 10:21 am
Looks great, i am sure it taste good as well.
Just by looking at the pics, it is mouth watering, yummy!
Thanks for sharing
June 11, 2011 at 10:21 am
wow this looks great. never thought to combine these two ingredients!
June 11, 2011 at 10:32 am
Harry , I love your blog!! Will try this salad just because it’s pretty :) Thanks for posting!
June 11, 2011 at 11:00 am
Such a great idea. I translated all in to German to let mail it to my father – he’s a great chef and will love to try it!
thanks for sharing!
June 11, 2011 at 11:37 am
This looks absolutely delicious! can’t wait to try it when I return home from University!
June 11, 2011 at 12:50 pm
i’m obsessed with rhubarb right now, but mostly from the baking end of things. i did attempt a rhubarb chutney last summer which was a disaster!
googling is the worst for recipes, i have much better luck with the food blog search!
June 11, 2011 at 12:51 pm
Yeah, I like food blog search a lot, too. Google, even if you use the recipes function, is completely overwhelming.
June 11, 2011 at 6:08 pm
Interesting! I will definitely try this! We’ve got lots of rhubarb in the garden waiting!
June 11, 2011 at 1:08 pm
Amazing. I will translate this into Japanese too. Thanks for your sharing!
June 11, 2011 at 1:09 pm
This looks amazing! I have rhubarb plants in my front yard, so it will be fun to make using my own.
Also, “When Harry Met Salad” has to be the cleverest food-blog moniker ever. :)
June 11, 2011 at 1:11 pm
Rhubarb in your front yard?! Lucky you! Though, given how easy it is to grow rhubarb, I have no idea why it’s not in my front yard, too.
Glad you like the title of the blog. My husband thought of it. Guess I should add that little credit to my about page or FAQ, since he reminds me how awesome he is every time someone comments on the name.
June 11, 2011 at 6:07 pm
These really sound good and the name of your blog just makes me smile.
Happy to have found it.
June 11, 2011 at 1:58 pm
Welcome, and thank you!
June 11, 2011 at 6:05 pm
Congratulations on your new status! And I looove the title of your blog – very cleaver tell you husband!
I am originally from NZ – where there is a plentiful supply of rhubarb in back garden veggie patches and of course the national staple – lamb!
Rhubarb is excellent cut into 1-2 inch fingers and added to lamb casserole for those ‘heavier on fat’ cuts of lamb. Think about using in place of tomotoes and you have the idea!
Rhubarb is a great meat tenderiser – just like another ‘grown in NZ’ – the Tamarillo – just delicious – but at $2 per rusty red egg shaped fruit here in Australia – I’m afraid I just eat them rather than cook with them!
And for those brave try a kiwi fruit salsa with grilled fish – mmmmm sublime!
June 11, 2011 at 7:48 pm
Thanks for the additional rhubarb tips. As a non-meateater, it’s nice to have someone else suggest other savory ways to enjoy this love springtime pucker plant.
June 12, 2011 at 9:43 pm
I’ve heard of making rhubarb bread, cake, jam, and pie, but using it in a main course is entirely new to me. Looks good though! I may try it sometime. Can you substitute fresh chives for the shallots?
June 11, 2011 at 10:50 pm
You could substitute chives for the scallions, for sure!
June 12, 2011 at 9:42 pm
Amazing, my husband loves fish, the kids love tacos, and I love rhubarb….this should be the perfect dish to make everyone happy.
My kids are a little picky, they smell what they think is me cooking fish again and they get rather annoyed, loud and obnoxious, but if they think it’s a new taco I may just get away with it.
Thanks so very much!
June 11, 2011 at 11:37 pm
Hope it works out! The fish is fried, so kids usually like that, right?
June 12, 2011 at 9:40 pm
yummy… thank for sharing the recipe… :)
June 12, 2011 at 1:06 am
This looks amazing! :) if only I had culinary skills..I would make it!
June 12, 2011 at 1:33 am
Sounds like this is gonna be worth a try. The salsa sounds amazing and I can see the logic with certain types of fish i.e tuna, swordfish, mahi-mahi etc….. , however you would have to be v.careful of what you serve it with. It’s a shame that rhubarb is soooo seasonal.
June 12, 2011 at 6:01 am
Yes, I think typically rhubarb is best with fatty,oily, substantial fish. Whitefish is none of those, but I did fry it.
Each year I lament the passing of rhubarb, but if we had it all the time I don’t know that I’d appreciate it as much. Still, another week of rhubarb would be nice.
June 12, 2011 at 9:39 pm
Wowsers, this looks amazing!
June 12, 2011 at 12:01 pm
A very interesting mix for a taco, nonetheless making my mouth water as I read. :)
June 12, 2011 at 12:04 pm
Looks really good. I’m taking note of that. :) Thanks for the post!
June 12, 2011 at 12:19 pm
beautiful photos! wow!
June 12, 2011 at 12:29 pm
Thank you for sharing this, I will have to try it. It looks very tasty.
June 12, 2011 at 1:58 pm
Wow! This looks delicious and refreshing! Mind if I link your feature?
June 12, 2011 at 2:15 pm
My coworkers and I have an ongoing battle over rhubarb. Right now we are at a 50/50 split over if it is Heaven-sent or the Anti-Christ. Thank you for giving me what I believe will set the “Jesus Would Eat Rhubarb All The TIme” crowd into the lead.
June 12, 2011 at 2:20 pm
Jesus loved rhubarb! I’m pretty sure that’s in the bible. :-)
Also, I’m pretty sure you’re supposed to capitalize Bible. Oops.
June 12, 2011 at 9:35 pm
I love fish and rhubarb but my husband is picky. But if I don’t tell him whats in it the maybe I can get away with it. By making the tacos and then presenting them(like your pictures) maybe just maybe he’ll go for it. He loves onions and scallions but not tomatoes and since there are none??????? Oh well, I’m going to go for it.
June 12, 2011 at 3:07 pm
Generally speaking, I tell my husband that anything green on his plate is pesto. He likes pesto, so he eats it. Oftentimes it’s spinach. Or sometimes even kale. Good luck!
June 12, 2011 at 9:34 pm
This blog is fantastic! I read it all till the end (well, the start…) and I really enjoyed it. You just got another follower, as if you needed one! ;)
Plus my boyfriend is like yours, he is suspicious about eating anything that hasn’t been previously alive and everything that isn’t battered and then deep fried (not his fault: he comes from Scotland, where they deep fry Mars bars O_O) so I giggled every time you mentioned struggling with making your partner eat something green!
So, thank you for this blog, I am thinking of opening one of my own and you will for sure be one of my inspirations!
June 12, 2011 at 3:39 pm
Please do not tell my husband about deep fried Mars bars, or somehow I will get suckered into making them.
Thank you thank you thank you for reading from beginning to end (or end to beginning, really)! I’m so glad you like it.
June 12, 2011 at 9:33 pm
Oh no please don’t make them, I bet they’re one of the most disgusting things in the world! XD
June 13, 2011 at 9:53 am
Yum! Could someone make it for me!!
June 12, 2011 at 5:48 pm
I love fish tacos and I love rhubarb! Never thought of combining the two. This sounds amazing. Can’t wait to try these soon. The pics make them look tremendous.
June 12, 2011 at 6:11 pm
With 30 pounds, at least, of rhubarb taunting me from the back yard, the timing couldn’t be better. This looks and sounds marvelous!
June 12, 2011 at 7:35 pm
30 pounds?!?! Can I come over? :-)
June 12, 2011 at 9:29 pm
I always prefer fish over meat so I can’t wait to try this.
June 12, 2011 at 7:52 pm
this will help me to answer the upcoming question after breakfast: “anything you want for dinner?”
June 12, 2011 at 9:04 pm
that looks so good and perfect with sangria!
June 12, 2011 at 10:40 pm
Oooh, sangria. . .good call. That sounds delicious!
June 13, 2011 at 8:09 am
Not only does this look delicious, but this is a strange dose of delicious food destiny because in my family’s fridge right now we have white fish, and rhubarb, and nothing to do with it. You are a godsend! :D
June 12, 2011 at 11:38 pm
Perfect! Hope you enjoy.
June 13, 2011 at 8:09 am
I have never tried fish tacos, although I do hear great things about them. I may just have to try your recipe. Thanks for the post.
June 13, 2011 at 3:31 am
Yummy and looks good X)
June 13, 2011 at 3:39 am
the food looks promising but spices are not just my taste hehe
June 13, 2011 at 4:34 am
Mine wasn’t spicy (I was kind of hoping it would be) . You could leave out the jalapeno if you wanted, or reduce the quantity and make sure no seeds sneak in there. You could also try using another pepper that isn’t as spicy. I made mine the night before and let it all meld together and there was no heat at all.
June 13, 2011 at 8:40 am
Yeah, there’s actually not a whole lot of heat. I’d probably add a bit more jalapeño next time, but if you’re averse to spicy salsa you could cut it in half or leave it out altogether, as Tamar suggests.
June 13, 2011 at 8:57 am
Fantastic! I like your blog so much.
June 13, 2011 at 5:56 am
Oh, thank you!
June 13, 2011 at 8:10 am
I tried this the other night and it was amazing! My boyfriend, who was dubious of the rhubarb salsa, loved it so much that he ate all of my leftovers. The recipe was easy to follow and the pictures were beautiful as always. I did make a substitution of flour tortillas for the corn, but otherwise mine looked just like yours. Thanks for sharing!
June 13, 2011 at 8:38 am
Awesome! So glad you both liked it. My husband the vegetable-hater was also surprised by how much he liked the salsa. Behold! The power of rhubarb.
June 13, 2011 at 8:53 am
mmm yummy, I am hungry!
June 13, 2011 at 10:20 am
yummy photos, great recipe !
June 13, 2011 at 10:22 am
mmm…looks good! what an interesting combination!
June 13, 2011 at 11:21 am
Let me first say fish tacos are my absolute favorite! The rhubarb salsa sounds super tasty and I think I’ll try pairing this dinner with my grandmothers rhubarb recipe.
Jim Olson Dayton
June 14, 2011 at 11:59 am
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The images looks great, I am actually salivating at this moment. Can’t wait to try it out.
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June 22, 2011 at 1:13 am
Pingback: whitefish tacos with rhubarb salsa (via When Harry Met Salad) « Mad Aster
I am so excited about your rhubarb salsa recipe that I now blog! I love the salsa and it is even better the next day. Thank you for sharing your recipe; I love fish tacos and had a bunch of rhubarb to use.
I liked the salsa recipe so much I posted a link to your recipe on Facebook. ;)
June 30, 2011 at 1:38 pm
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July 5, 2011 at 11:51 pm
Gorgeous photos and great recipe! Too bad it’s rare to find rhubarbs in Singapore!
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