Salsa always tastes best when the ingredients and flavors have a little time to marinate and blend. Make your dinnertime prep easier and your final dish more impressive by making the salsa the day before and storing it in an airtight container in the fridge. This dish is amazing with fresh fish, of course, but if frozen is cheaper or saves you time, don’t be afraid to swap in a more convenient frozen of pre-frozen fish option.
Number of Servings: 4 (347 G )
Prep Time: 30 minutes
Cook Time: 10-15 minutes
- 2 c. rhubarb, finely diced
- 1 c. pineapple, finely diced
- 1/2 c. red onion, finely diced
- 1/4 c. pepper jelly
- 1/2 c. lime juice, divided
- 1 jalapeño, seeded and minced
- 1/4 t. kosher salt
- 1/4 c. cilantro, chopped
- 1 lb. catfish or other firm white fish fillets, halved crosswise
- 1 T. chile powder
- 8 corn tortillas, warmed
- Combine rhubarb, pineapple, onion, jelly, half of lime juice, jalapeño, salt and cilantro in a large bowl. Cover and chill.
- Heat to 500°F. Line a baking sheet with aluminum foil. Lay fish out on foil
- Whisk together remaining lime juice and chile powder. Brush mixture onto fish.
- Bake until the fish is cooked through, 10-15 minutes. Place fish in warm tortillas and top with salsa to serve.