Recipe Cornmeal-Crusted Fish Tacos with Rhubarb Salsa

Auteur : Brandon Matzek
Internet : https://www.kitchenkonfidence.com/2011/04/cornmeal-crusted-fish-tacos-with-rhubarb-salsa

INGRÉDIENTSPour la salsa

1 1/2 tasse de rhubarbe, coupée en dés de 1/4 de pouce (environ 2 tiges moyennes)
1/3 tasse d' oignons verts ou d'oignons verts finement émincés
1 jalapeño, épépiné et émincé
1/2 tasse d' oignons cocktail marinés, coupés en deux
2 cuillères à café de miel, et plus au goût
3 cuillères à soupe de vinaigre de cidre, divisé (1 cuillère à soupe pour la salsa, 2 cuillères à soupe pour les oignons ci-dessous)
Sel casher
Poudre de chipotle ou cayenne

Pour les tacos au poisson

1/4 tasse de semoule de maïs jaune
5 cuillères à soupe d'huile d'olive, divisée (4 cuillères à soupe pour le poisson, 1 cuillère à soupe pour les oignons)
1 livre de poisson blanc (morue, tilapia, flétan), coupé en lanières de 2 à 3 pouces (pas besoin d'être précis ici)
1 gros oignon doux, tranché finement
8 tortillas de maïs tendres
2 cuillères à soupe de coriandre hachée, et plus pour saupoudrer

PRÉPARATION

Fill a large bowl 2/3 full with cold water and add a few handfuls of ice (this is an ice bath). Set aside.
Fill a large pot with water and bring to a boil. Add the rhubarb and cook for 20 seconds. Remove the rhubarb from the water with a slotted spoon directly into the ice bath. Refrigerate for 1 minute, then drain and transfer to a baking sheet lined with paper towels. Pat dry with additional paper towels (the rhubarb doesn't need to be completely dry, but don't let it drip). Once dry, transfer the rhubarb to a medium bowl and stir in the scallions, jalapeño, and cocktail onions. In a small bowl, mix the honey with 1 tablespoon of the vinegar, then stir into the salsa. Season with kosher salt and chipotle powder to taste. If you find your salsa a little too tangy, you can add more honey.
Preheat oven to 200°F.
Place the cornmeal in a shallow bowl and season with a generous amount of kosher salt and a pinch of chipotle powder, stirring to combine. Roll the fish strips in the seasoned cornmeal. Coat the entire surface of the fish with cornmeal, shake off the excess, and then transfer to a plate (I used a baking sheet).
Heat 4 tablespoons of olive oil in a large skillet. Sauté the fish until lightly browned and cooked through (about 1 to 2 minutes per side). Do this in batches to avoid crowding the pan. Once you've finished cooking a batch, transfer it to a heatproof dish, cover, and keep warm in the oven while you cook the other batches.
Once you've cooked all the fish, add the remaining 1 tablespoon of olive oil to the same skillet and heat over medium heat. Add the sliced onions and cook until golden brown, stirring occasionally. Add the remaining 2 tablespoons of vinegar, stir to deglaze the pan, and remove from heat.
Wrap the tortillas in a slightly damp paper towel and warm them in the microwave for 20 to 30 seconds. Stir 2 tablespoons of chopped cilantro into the rhubarb salsa.
To assemble, arrange 1 to 2 strips of fish in the center of the tortilla. Top with caramelized onions and a spoonful of rhubarb salsa. Finish with a sprinkle of chopped cilantro.

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