Seared Barramundi with Beet Salsa
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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 ¼ inch) (about 1 cup very small dice)
- 2 to 3 serrano or jalapeño chiles, minced
- ¼ cup chopped cilantro (more to taste)
- salt to taste
- 2t ablespoons fresh lime juice (more to taste)
- 2 tablespoons minced shallot or chives (optional)
- ½ small tart apple, cored and cut in very small dice (smaller than ¼ inch)
- 2 tablespoons extra virgin olive oil
For the fish
- 24 oz The Better Fish® Barramundi Skinless or Skin-on Fillets, thawed
- salt and freshly ground pepper
- 1 tablespoon sunflower oil, 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 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.” Food styling and photography by Jenny Huang.
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.
Preheat the oven to 400℉. Season the Barramundi with salt and pepper on both sides. Heat a heavy ovenproof skillet over high heat and add the oil. Tilt the pan around until the oil coats the bottom. Gently place the fish fillets (skin side down first, if relevant) 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.
Turn the fish over and place in the oven for about 5-8 minutes, depending on the thickness of the fillet 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.
Roasted beets will keep for 3 or 4 days in the refrigerator. The salsa can be made a day ahead.