Chef Inspired
Seared Barramundi with Beet Salsa
adapted from Martha Rose Shulman
- 20m prep
- 40m cook
- Serves 4
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
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 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!
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