prep time: tbd
cook time: tbd
3 medium mix of golden, chioggia and red beets - roasted, peeled and cut in a very small dice
2 - 3 serrano or jalapeno chiles - minced
1/4 cup chopped cilantro
2 tablespoons fresh lime juice
2 tablespoon minced shallot or chives
1/2 small tart apple - cored and cut in a very small dice
2 tablespoon olive oil
1 1/2 pounds cod fillets
1 tablespoon sunflower oil, grapeseed oil or olive oil
juice of 1 lime
1. combine beets, serrano chiles, cilantro, lime juice, shallots, apple and olive oil in a medium bowl. stir together, taste and adjust salt. set aside for at least 30 minutes.
1. 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 minutes, or until you can easily slide a spatula underneath and turn the fish over.
2. turn the fish over and place in the oven for 5 - 10 minutes, depending on the thickness of the fillets, 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.
- new york times, october 2013