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

3 beetroot
medium, preferably a mix of golden, chioggia and red, roasted, peeled and cut in very small dice, smaller than 1/4 inch
2 serrano pepper
or jalapeño, minced
2 cups leek
julienned, white and light green parts only
¼ cup cilantro (coriander herb)
chopped, more to taste
salt
to taste
2 tablespoons fresh lime juice
more to taste
2 tablespoons shallot
minced, or chives, optional
½ tart apple
small, cored and cut in very small dice, smaller than 1/4 inch
2 tablespoons extra virgin olive oil
4 6-ounce The Better Fish® Barramundi Skinless Fillets
salt
1 tablespoon grapeseed oil
or extra virgin olive oil
1 fresh lime juice
juice of
Servings

Nutrition per serving

Calories 240.55kcal 12%
Fat 11.78 17%
Carbs 16.41 6%
Sugars 8.07 9%
Protein 18.06 36%
Sodium 471.42mg 24%
Fiber 3.31 12%

* Percent Daily Values based on a 2,000 calorie diet. View all nutrients

Nutrition per serving

Amount per serving

Calories 240.55kcal 12%
Fat 11.78 17%
Saturated Fat 1.79 9%
Monounsaturated Fat 5.79 579%
Polyunsaturated Fat 3.32 332%
Carbs 16.41 6%
Fiber 3.31 12%
Sugars 8.07 9%
Protein 18.06 36%
Cholesterol 42.53mg 14%
Sodium 471.42mg 24%
Calcium 48.06mg 6%
Magnesium 29.46mg 8%
Potassium 618.91mg 18%

% Daily Value*

Iron 1.55mg 11%
Zinc 0.3mg 3%
Phosphorus 45.43mg 6%
Vitamin A 258.82mkg 32%
Thiamin B1 0.05mg 5%
Riboflavin B2 0.05mg 4%
Niacin B3 0.44mg 3%
Vitamin B6 0.16mg 11%
Folic Acid B9 97.71mkg 49%
Vitamin B12 0mkg 0%
Vitamin C 13.17mg 16%
Vitamin D 7.65mkg 153%
Vitamin E 2.56mg 21%
Vitamin K 29.55mkg 39%

* Percent Daily Values based on a 2,000 calorie diet.

Health score

High
Medium
Low
8.9 /10

Health score

Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:

Nutrients with positive impact

Fiber 3.31   12% DV
Protein 18.06   36% DV
Calcium 48.06mg   6% DV
Magnesium 29.46mg   8% DV
Potassium 618.91mg   18% DV
Iron 1.55mg   11% DV
Vitamin A 258.82mkg   32% DV
Vitamin C 13.17mg   16% DV

Nutrients with negative impact

Saturated Fat 1.79   9% DV
Carbs 16.41   6% DV
Sugars 8.07   9% DV
Cholesterol 42.53mg   14% DV
Sodium 471.42mg   24% DV

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.

Helpful Hint: Watch our quick “How-to” video on searing fish and make your dish the toast of the table!

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 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.
Suggested sides
  • Cauliflower
    Puree
  • Spinach
    Salad
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  • The New York Times
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  • The Alantic
  • The Oprah Magazine

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