Chef Inspired
Seared Barramundi with Beet Salsa
adapted from Martha Rose Shulman
- 20m prep
- 40m cook
- Serves 4
Seared Barramundi with Beet Salsa
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RECIPE CREATED BY
Friends & Family -
Pairs with Rosé
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Perfect for Weekends
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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
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
or jalapeño, minced
2
cups
leek
julienned, white and light green parts only
julienned, white and light green parts only
¼
cup
cilantro (coriander herb)
chopped, more to taste
chopped, more to taste
1
salt
to taste
to taste
2
tablespoons
fresh lime juice
more to taste
more to taste
2
tablespoons
shallot
minced, or chives, optional
minced, or chives, optional
½
tart apple
small, cored and cut in very small dice, smaller than 1/4 inch
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
1
salt
1
tablespoon
grapeseed oil
or extra virgin olive oil
or extra virgin olive oil
1
fresh lime juice
juice of
juice of
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
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Cauliflower
Puree -
Spinach
Salad
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