Seared Fish With Beet Salsa

• 3 medium or 4 small beets, preferably a mix of golden, Chioggia and red, roasted, peeled and cut in very small dice (smaller than 1/4 inch) (about 1 cup very small dice)
• 2 to 3 serrano or jalapeno chiles, minced
• 1/4 cup chopped cilantro (more to taste)
• Salt to taste
• 2 tablespoons fresh lime juice (more to taste)
• 2 tablespoons minced shallot or chives (optional)
• 1/2 small tart apple, cored and cut in very small dice (smaller than 1/4 inch)
• 2 tablespoons extra virgin olive oil
• 1 1/2 pounds cod fillets (or other light-fleshed fish of your choice, like halibut or tilapia
• Salt and freshly ground pepper
• 1 tablespoon sunflower oil, grapeseed oil or extra virgin olive oil
• Juice of 1 lime

1. Combine all of the ingredients for the salsa in a medium bowl.
2. Stir together, taste and adjust salt.
3. Set aside for 30 minutes or longer.
4. Preheat the oven to 400 degrees.
5. Season the fish with salt and pepper.
6. Heat a heavy ovenproof skillet over high heat and add the oil.
7. Tilt the pan to film the bottom.
8. 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 dont crowd the fish).
9. 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.
10. Remove from the heat and transfer to plates or a platter.
11. Squeeze lime juice over each piece of fish and serve, garnishing each serving with a generous spoonful of salsa.

beets, serrano, cilantro, salt, lime juice, shallot, apple, extra virgin olive oil, cod fillets, salt, sunflower oil, lime

Taken from cooking.nytimes.com/recipes/1015205 (may not work)