Seared Fish With Beets And Broccoli Recipes

SEARED FISH WITH BEETS AND BROCCOLI

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss beets and broccoli with 4 teaspoons oil and season with salt and pepper. Roast until vegetables are tender when pierced with a knife, 20 to 25 minutes.
• Meanwhile, pat fish dry with paper towels and season with salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Add fish and cook until lightly browned on one side, 3 to 4 minutes. Flip and cook until lightly browned and opaque throughout, 3 minutes more. Serve fish with vegetables and lime wedges.

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 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.

HORSERADISH-CRUSTED SALMON WITH BEETS

Steps:

• Melt 2 tablespoons butter in large saucepan over medium-high heat. Add shallots; sauté 5 minutes. Add wine, bay leaf and 1 tablespoon thyme; boil until mixture is reduced by half, about 5 minutes. Add beets and 4 cups stock; bring to boil. Reduce heat to medium-low and simmer, uncovered, until beets are tender and liquid is reduced to 1 cup, about 50 minutes.
• Place salmon on rimmed baking sheet. Melt 1 tablespoon butter in small saucepan; brush over salmon. Sprinkle with salt and pepper. Mix panko, horseradish and 1 tablespoon thyme in small bowl. Season with salt and pepper. Press mixture onto salmon, dividing equally. (Can be made 6 hours ahead. Cover beet mixture and salmon separately; chill.)
• Preheat oven to 475°F. Bake salmon just until cooked through and top is golden brown, about 8 minutes.
• Meanwhile, melt 2 tablespoons butter in large skillet over medium heat. Add carrots and 1/4 cup stock; cover and simmer 2 minutes. Add brussels sprout leaves; cook, uncovered, until crisp-tender, about 5 minutes. Season with salt and pepper. Remove from heat.
• Bring beet mixture to simmer in heavy medium saucepan. Add 2 tablespoons butter; stir just until melted. Spoon beet mixture into 4 shallow soup plates. Top with fish. Garnish with carrots and brussels sprouts.