This is so delicious and light! You can use a firm fish like halibut or even better, a fillet of wild salmon works really well with the salsa. It’s very pretty on the plate as the garbanzo beans turn bright pink!

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6 small diced cooked beets (If you roast your own, season them with salt and pepper, olive oil and balsamic vinegar, then cover them with foil and roast at 400 F for 1 hr 20 mins or until tender, then peel them, and allow to cool)
1 x 15.5 oz can garbanzo beans (chickpeas) drained and rinsed
8 chopped scallions
¾ cup pecan pieces, toasted in the oven until browned
1 seeded and chopped red chili
3 tbsp chopped fresh mint
2 tsp ground roasted cumin
4 tbsp fresh lemon juice
1 1/2 tbsp balsamic vinegar
5 tbsp olive oil
Salt and pepper

Put the diced beets into a good-sized bowl. Add the chopped scallions, seeded and chopped red chili, chopped fresh mint, toasted pecans, cumin, lemon juice, balsamic and olive oil.
Mix and season well with salt and pepper. Add more balsamic or lemon juice if you think it needs it.

Season 4 fish fillets and sauté in hot oil over medium high heat on both sides until just done and crispy on the outside then serve on or beside a good dollop of the beet salsa.