10.16.2013

seared fish with beet salsa

prep time:  tbd
cook time:  tbd
servings:  4

salsa ingredients:
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
salt
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

fish ingredients:
1 1/2 pounds cod fillets
salt
pepper
1 tablespoon sunflower oil, grapeseed oil or olive oil
juice of 1 lime

salsa steps:
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.

fish steps:
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

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