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
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
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