Seared Fish with Beet Salsa

cooking.nytimes.com

subheading: For the 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 ¼ inch) (about 1 cup very small dice)

2 to 3 serrano or jalapeño chiles, minced

¼ cup chopped cilantro (more to taste)

Salt to taste

2 tablespoons fresh lime juice (more to taste)

2 tablespoons minced shallot or chives (optional)

½ small tart apple, cored and cut in very small dice (smaller than ¼ inch)

2 tablespoons extra virgin olive oil

subheading: For the Fish:

1½ 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

Directions at cooking.nytimes.com

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