Seared Barramundi with Beet Salsa adapted from Martha Rose Shulman
Cook time: 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),
2-3 - serrano or jalapeño chiles, minced,
2 cups - julienned leeks, white and light green parts only,
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,
4 - 6-ounce barramundi fillets,
Salt and freshly ground pepper,
1 tablespoon - grapeseed oil (or extra virgin olive oil),
Juice of 1 lime,
3 medium or 4 smallbeets, preferably a mix of golden, Chioggia and red, roasted, peeled and cut in very small dice (smaller than 1/4 inch)
2-3serrano or jalapeño chiles, minced
2 cups julienned leeks, white and light green parts only
1/4 cupchopped cilantro (more to taste)
Salt to taste
2 tablespoonsfresh lime juice (more to taste)
2 tablespoonsminced shallot or chives (optional)
1/2 smalltart apple, cored and cut in very small dice (smaller than 1/4 inch)
2 tablespoonsextra virgin olive oil
For the fish:
46-ounce barramundi fillets
Salt and freshly ground pepper
1 tablespoongrapeseed oil (or extra virgin olive oil)
Juice of 1 lime
Pops of color and flavor make seafood sparkle brightly.
For this Seared Barramundi with Beet Salsa recipe, author Martha Rose Shulman recommends cutting the beets and apple very finely – 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.” Food styling and photography by Jenny Huang of Hello My Dumpling.
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 F. Season the barramundi 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.
Step 4 Squeeze lime juice over each piece of fish and serve, garnishing each serving with a generous spoonful of salsa.