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,
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Seared Barramundi with Beet Salsa
adapted from Martha Rose Shulman

  • 20m prep
  • 40m cook
  • Serves 4
  • RECIPE CREATED BY
    Friends & Family

  • Pairs with Rosé

  • Perfect for Weekends

  • Perfect for Movie Night

Ingredients

For the salsa:
  • 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
For the fish:
  • 4 6-ounce barramundi fillets
  • Salt and freshly ground pepper
  • 1 tablespoon grapeseed 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.

  1. 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.
  2. 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).
  3. 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.
  4. Step 4 Squeeze lime juice over each piece of fish and serve, garnishing each serving with a generous spoonful of salsa.
  5. Helpful Hint: Watch our quick “How-to” video on searing fish and make your dish the toast of the table!
Suggested sides
  • Cauliflower
    Puree
  • Spinach
    Salad
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