Seared Fish With Beet Salsa

Name: Seared Fish With Beet Salsa
Total time: 1 h
Yield: Serves 4
Ingredients: 3 medium 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); 2 to 3 serrano or jalapeño chiles, minced; 1/4 cup chopped cilantro (more to taste); Salt to taste; 2 tablespoons fresh lime juice (more to taste); 2 tablespoons minced shallot or chives (optional); 1/2 small tart apple, cored and cut in very small dice (smaller than 1/4 inch); 2 tablespoons extra virgin olive oil; 1 1/2 pounds cod fillets (or other light-fleshed fish of your choice, like halibut or tilapia; Salt and freshly ground pepper; 1 tablespoon sunflower oil, grapeseed oil or extra virgin olive oil; Juice of 1 lime

By Martha Rose Shulman

Total Time: 1 hour
Rating: 5(107)
Comments: Read comments

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 ⅛ 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.

Featured in: Beets, Raw and Cooked

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Ingredients

Yield:Serves 4

For the Salsa

3medium or 4 small beets, preferably a mix of golden, Chioggia and red, roasted, peeled and cut in very small dice (smaller than ¼ inch) (about 1 cup very small dice)
2 to 3serrano 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 ¼ inch)
2tablespoons extra virgin olive oil

For the Fish

1½pounds 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

Ingredient Substitution Guide

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Preparation

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 ½ 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.

Tip

Advance preparation: Roasted beets will keep for 3 or 4 days in the refrigerator. The salsa can be made a day ahead.

Ratings

5 out of 5

107 user ratings

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Comments

pkdessler6 years ago

The mixture of different colors of beets is important for the appearance of the salsa; the variety of beet colors adds depth to the salsa’s appearance. I did add a pat of butter to the cast iron skillet when I was searing the fish because I love the additional richness butter adds to a pan-seared fish fillet. I added a sprinkling of cilantro when I squeezed lime juice to the fish to reinforce the cilantro in the salsa. This is a delightful summer supper dish.

Dan Scherer7 years ago

I used baby beets instead of the larger ones, which may have been a mistake; the beets took longer to cook than called for in the recipe. Also, both my wife and I thought the salsa was very bland, and when paired with cod, a somewhat bland fish, the result was just too bland. We thought perhaps adding something with a little tang (pineapple?) to the salsa might improve it. Don't think we'll be making this one again.

Linda4 years ago

Just be sure to note that you must Roast beets ahead. Add another 60-90 minutes to roast, cool, peel etc. I know it says so but not really emphasized in the directions.

Bianca3 years ago

This was delicious and perfect for a light winter dinner. Served this atop celery root purée and sautéed collard greens with garlic. The beets do add a bit to the cooking time, but worked out well with needing time for the purée. Added a bit of Japanese seasoned rice vinegar to the salsa and everything came out perfect. Will definitely make again!! Since I had only made two fillets, I mixed in the remainder of the beet mixture with cooked quinoa for a quinoa salad to enjoy through the week.

Susan H3 years ago

Salsa is a find, since I can't eat tomatoes (I know, what a drag!) It needs more zip, though. Maybe I'll add balsamic, more lime juice, orange zest or pineapple, as Dan suggested, next time. Will eat it with dishes other than fish. I'll be playing around with the ingredients (thinking ginger? preserved lemon?) according to what I'm cooking.

Linda4 years ago

Just be sure to note that you must Roast beets ahead. Add another 60-90 minutes to roast, cool, peel etc. I know it says so but not really emphasized in the directions.

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