Seared Fish With Beet Salsa Recipes

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SEARED FISH WITH BEET SALSA



Seared Fish With Beet Salsa image

I made this with cod, but you can also use a firmer fish, which you can grill or broil as well as sear and bake, as I do in this recipe. Cut the beets and apple very small - 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.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h

Yield Serves 4

Number Of Ingredients 12

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 jalapeño 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

Steps:

  • 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 degrees. Season the fish 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).
  • 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. Squeeze lime juice over each piece of fish and serve, garnishing each serving with a generous spoonful of salsa.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 13 grams, Fiber 3 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 650 milligrams, Sugar 6 grams

SEARED BEETS WITH TURMERIC-TAHINI BROCCOLI AND SALMON



Seared Beets with Turmeric-Tahini Broccoli and Salmon image

In this super nutritious, anti-inflammatory meal, the vegetables enjoy just as much of the spotlight as the salmon. Whatever you do, don't skip the pepper: the piperine found in freshly ground pepper increases the bioabsorption of the turmeric by 2,000 percent!

Provided by Martha Stewart

Categories     Salmon Recipes

Time 45m

Number Of Ingredients 10

2 broccoli crowns (1 pound total), thick stems peeled if necessary, cut into long spears
4 tablespoons extra-virgin olive oil, divided, plus more for drizzling
Kosher salt and freshly ground pepper
4 pieces (each 4 ounces) skin-on salmon fillet, preferably wild Alaskan
4 large red beets (about 2 pounds total), peeled, trimmed, and cut crosswise into 1/2-inch-thick rounds
2 tablespoons tahini
2 tablespoons fresh lime juice
1 small clove garlic, grated (1/4 teaspoon)
3/4 teaspoon ground turmeric
2 scallions, thinly sliced (1/4 cup), for serving

Steps:

  • Preheat oven to 425°F. Toss broccoli with 2 tablespoons oil, season with salt and pepper and arrange on a rimmed baking sheet. Roast 15 minutes.
  • Season salmon with salt and pepper; drizzle skin sides with oil. Nestle onto baking sheet with broccoli, skin-sides down. Return to oven and roast until broccoli is golden in spots and crisp-tender and salmon is just cooked through, 8 to 10 minutes more.
  • Meanwhile, heat a large, heavy-bottomed skillet, preferably cast iron, over medium. Season beets with salt and pepper. Swirl remaining 2 tablespoons oil into skillet. Working in batches, add beets in a single layer and cook, flipping once, until browned on both sides and tender with a little crispness (an inserted knife should be met with a bit of resistance), about 5 minutes a side. Transfer to a plate.
  • In a bowl, whisk together tahini, lime juice, garlic, and turmeric until smooth, adding water, 1 teaspoon at a time, until it reaches a pourable consistency. Season with salt and pepper. Serve beet steaks with broccoli and salmon, drizzled with turmeric-tahini sauce and sprinkled with scallions.

PAN-SEARED SEA BASS WITH BEET SAUCE AND BEET GREENS



Pan-Seared Sea Bass with Beet Sauce and Beet Greens image

Categories     Fish     Leafy Green     Sauté     Beet     Fall     Gourmet

Yield Serves 4

Number Of Ingredients 8

1 pound red beets with greens (about 3 medium)
1 cup water
1 1/2 tablespoons soy sauce
1 tablespoon balsamic vinegar
3 tablespoons unsalted butter
1 teaspoon minced peeled fresh gingerroot
4 sea bass fillets (about 1/2 pound each)
1/2 teaspoon ground coriander

Steps:

  • Preheat oven to 450°F.
  • Trim beets, leaving about 1 inch of stems attached, and reserve greens with stems. Wrap beets tightly in foil and in a baking pan roast in middle of oven until tender, about 1 hour. Unwrap beets carefully. When beets are cool enough to handle, slip off skins and stems.
  • In a blender or food processor puree beets with water, soy sauce, vinegar, and salt and pepper to taste until smooth. Transfer sauce to a small saucepan and keep warm, covered.
  • Cut greens into 1/2-inch-wide slices and chop stems. In a 12-inch nonstick skillet heat 1 1/2 tablespoons butter over moderate heat until foam subsides and cook gingerroot, stirring, 30 seconds. Add greens and cook, stirring occasionally, until tender, about 10 minutes. Season greens with salt and pepper and keep warm, covered.
  • Pat sea bass fillets dry. Sprinkle fillets with coriander and season with salt and pepper. In a large nonstick skillet heat remaining 1 1/2 tablespoons butter over moderately high heat until foam subsides and sauté fillets, skin sides down, pressing gently with a spatula if fillets curl, until skin is golden, about 3 minutes. Turn fish over and sauté about 2 minutes more, or until just cooked through.
  • Serve sea bass with beet greens and sauce.

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  • Squeeze lime juice over each piece of fish and serve, garnishing each serving with a generous spoonful of salsa.


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