Seared Fish With Beet Salsa
I made this with cod, but you can also use a firmer fish, which you can grill or broil as well as sear and bake, as I do in this recipe. Cut the beets and apple very small – about 1/8 inch dice. The sweet crunch of the apple contributes texture and juice to the tangy/pungent salsa, which is delicious with all sorts of foods, not just fish. If you’re vegetarian or vegan, try it with grains; it’s especially nice with red quinoa.
- Total:
- Serves: 4 persons
Ingredients
- 3medium or 4 small beets, preferably a mix of golden, Chioggia and red, roasted, peeled and cut in very small dice (smaller than 1/4 inch) (about 1 cup very small dice)
- 2to 3 serrano or jalapeño chiles, minced
- ¼cup chopped cilantro (more to taste)
- Salt to taste
- 2tablespoons fresh lime juice (more to taste)
- 2tablespoons minced shallot or chives (optional)
- ½small tart apple, cored and cut in very small dice (smaller than 1/4 inch)
- 2tablespoons extra virgin olive oil
- 1 ½pounds cod fillets (or other light-fleshed fish of your choice, like halibut or tilapia
- Salt and freshly ground pepper
- 1tablespoon sunflower oil, grapeseed oil or extra virgin olive oil
- Juice of 1 lime
Instructions
Step 1
Combine all of the ingredients for the salsa in a medium bowl. Stir together, taste and adjust salt. Set aside for 30 minutes or longer.Step 2
Preheat the oven to 400 degrees. Season the fish with salt and pepper. Heat a heavy ovenproof skillet over high heat and add the oil. Tilt the pan to film the bottom. Add the fish fillets and cook for 1 minute, or until you can easily slide a spatula underneath and turn the fish over (you may have to do this in two batches so that you don’t crowd the fish).Step 3
Turn the fish over and place in the oven for 5 to 10 minutes, depending on the thickness of the fillet (5 minutes per 1/2 inch thickness), until the fish is opaque and can be pulled apart with the tines of a fork. Remove from the heat and transfer to plates or a platter. Squeeze lime juice over each piece of fish and serve, garnishing each serving with a generous spoonful of salsa.