Seared Fish With Beet Salsa Recipes

SEARED FISH WITH BEET SALSA

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.

SEARED SALMON WITH BEET RISOTTO, SAUTEED SPINACH, WILD MUSHROOMS AND A BEET AND CARROT MICRO-GREEN SALAD WITH CARROT SAUCE

Steps:

• Let beets cool until cool enough to handle, then peel and cut into chunks. Transfer beets to a blender or food processor along with 1 1/4 cups of stock and blend together. Add the remaining stock and blend. Add oil to a small saucepan and heat over medium heat. Add the rice to the oil and toast it for a couple minutes. Add half the beet puree to the rice, then slowly add the rest of the beet puree, stirring constantly. Season with salt and pepper, to taste. Cook until rice is tender and then fold in the butter. Keep warm in a hot water bath.
• Heat the water, but do not boil it. Place mushrooms in a bowl; add hot water directly to the bowl and let sit about 15 minutes. Squeeze mushrooms free of water, reserving 1/4 cup of the mushroom water, and transfer mushrooms to a different bowl and set aside. (Mushrooms will be almost 5 ounces when soaked in water.) In a small bowl, whisk the reserved mushroom water with the balsamic. Whisk in the olive oil. carefully pour the sherry into a small skillet over medium-high heat and flambé. Immediately pour it into the vinaigrette. Season with salt and pepper, to taste, and set aside.
• Wash the spinach well, dry it, and remove stems. Heat up a saute pan, then add oil. Add spinach and let wilt. Season with salt and pepper, to taste, and keep warm in a hot water bath. Wring spinach dry before serving.
• Peel carrot and juice it. Pour the juice into a small saucepan. Add honey and oil and reduce over medium heat until syrupy, about 20 minutes. Place in a plastic sauce bottle.
• Marinate the salmon in the mushroom vinaigrette for about 30 minutes at room temperature. Remove salmon and pat dry with a paper towel. Season salmon with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add the oil and when hot, but not smoking, add salmon, skin side up, in pan. Sear for 3 to 5 minutes, flip, and continue cooking another 3 to 4 minutes. Remove from heat and keep warm until ready to serve.
• Peel and put the beet through a suziewah (turning slicer); place in cold water. Peel and put the carrot through a suziewah; place in cold water. Toss with remaining mushroom vinaigrette. Reserve micro-greens for plating and set salad aside.
• To serve: Place a ring mold in the center of a dinner plate. Add the beet risotto until full. Remove the ring mold. Place the sauteed spinach on top of risotto. Place a salmon fillet on top of the spinach. Place the wild mushrooms on top of the salmon. Put the micro-greens on the center of the fillet. Place several curls of beet and carrot on micro-greens. Garnish the plate with dots of carrot sauce. Wipe the plate clean of debris and repeat process for remaining 3 plates. Serve immediately.

PAN-SEARED SEA BASS WITH BEET SAUCE AND BEET GREENS

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.

BEET SALSA

Steps:

• Wearing rubber gloves to avoid staining your hands, peel the beet. Coarsely grate the beet into a large glass or ceramic bowl.
• Combine the mustard and lemon juice in a small bowl. Stir the mustard mixture, dill and shallot into the grated beets. Season with salt and pepper.

SKINNY SEARED FISH WITH FRESH TOMATO SALSA

Steps:

• Heat oven to 425° F. Line cookie sheet with sides with foil; set aside. In large bowl, mix Potato ingredients; toss to coat. Spread in single layer on cookie sheet. Roast 20 to 25 minutes or until potatoes are tender when pierced with paring knife.
• Meanwhile, in medium bowl, mix Salsa ingredients; set aside.
• Rub fish with 1 teaspoon oil, 1/2 teaspoon herbes de Provence and 1/4 teaspoon salt; set aside. In 10-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Sear fish 4 to 5 minutes, or until it releases easily from pan. Turn; cook 4 to 5 minutes on other side or until cooked to internal temperature of 145° F and fish flakes easily with fork.
• Divide potatoes and fish among 4 plates. Top each piece of fish with salsa and basil.

FISH WITH SOUTH SEAS SALSA

Steps:

• In a large resealable plastic bag, combine the wine, oil and garlic; add fish. Seal bag and turn to coat; refrigerate for up to 1 hour., In a small bowl, combine salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, covered, over medium-hot heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

PANFRIED FISH WITH FRESH BEETROOT SALSA

Steps:

• Put the diced cooked beetroot into a bowl. Add the chopped spring onions, seeded and chopped red chilli, chopped fresh mint, lemon juice and olive oil. Season and stir well.
• Dust the fillets of unskinned firm white fish with a little plain flour. Melt the butter in a large pan with the olive oil. Fry the fish fillets on each side for 3-4 minutes until just tender. Serve with the beetroot salsa.

SEARED BEETS

Steps:

• In heavy pan, heat all oils until almost smoking. Stir in beets, and cook over high heat, stirring, until coated with oil.
• Reduce heat to medium. Season with salt and pepper. Stir in caraway and coriander seeds. Continue cooking, stirring occasionally, until beets begin to caramelize and become quite soft, about 20 minutes. If they dry out, add a little more canola oil.
• Remove from heat, and stir in horseradish and vinegar and at least 2 to 3 tablespoons water. Stir vigorously to scrape up stickiness on bottom of pan. Mixture should not be dry. Adjust seasonings, and cool to room temperature. Serve immediately, or refrigerate and return to room temperature one hour before serving. Serve over mesclun or alongside smoked fish.

ROASTED BEET SALSA (OR SALAD)

Steps:

• To roast beets:.
• Preheat the oven to 375 degrees F.
• Trim the tops off the beets and drizzle with the olive oil. Season the beets with salt and pepper, wrap them in aluminum foil individually and roast until tender, about 40-60 minutes(depending on how large they are). When cool enough to handle, peel the beets.
• While the beets are roasting, place the shallot, jalapeno, ginger, garlic, mint, cilantro, lime juice and 6 tablespoons of olive oil in a small bowl and stir to combine.
• When the beets are done, carefully remove the foil. Let cool, and then peel the beets by slipping the skins off with your fingers. Dice the beets and add salsa mixture, stirring to combine. Taste for seasoning.
• Great served with fish or eaten alone as a salad!