Seared Fish With Beet Salsa Recipe

Name: Seared Fish With Beet Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
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) (about 1 cup very small dice); 2 to 3 serrano or jalapeno chiles, minced; 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; 1 1/2 pounds cod fillets (or other light-fleshed fish of your choice, like halibut or tilapia; Salt and freshly ground pepper; 1 tablespoon sunflower oil, grapeseed oil or extra virgin olive oil; Juice of 1 lime

Servings: persons

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) (about 1 cup very small dice)
2 to 3 serrano or jalapeno chiles, minced
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
1 1/2 pounds cod fillets (or other light-fleshed fish of your choice, like halibut or tilapia
Salt and freshly ground pepper
1 tablespoon sunflower oil, grapeseed oil or extra virgin olive oil
Juice of 1 lime

1
Combine all of the ingredients for the salsa in a medium bowl.
2
Stir together, taste and adjust salt.
3
Set aside for 30 minutes or longer.
4
Preheat the oven to 400 degrees.
5
Season the fish with salt and pepper.
6
Heat a heavy ovenproof skillet over high heat and add the oil.
7
Tilt the pan to film the bottom.
8
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 dont crowd the fish).
9
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.
10
Remove from the heat and transfer to plates or a platter.
11
Squeeze lime juice over each piece of fish and serve, garnishing each serving with a generous spoonful of salsa.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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) (about 1 cup very small dice), 2 to 3 serrano or jalapeno chiles, minced, 1/4 cup chopped cilantro (more to taste), Salt to taste, and more.

Yes, Seared Fish With Beet Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Seared Fish With Beet Salsa

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