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!

RecipesAll recipesChef InspiredSeared Barramundi with Beet Salsa adapted from Martha Rose Shulman