Orange Roughy with Tomato-Cilantro Salsa
Ingredients
- 8 plum tomatoes, seeded, diced (about 2 2/3 cups)
- 1 red onion, diced (about 1 cup)
- 1 bunch fresh cilantro, chopped (about 1/2 cup)
- 1/4 cup lime juice, fresh
- 2 tablespoons olive oil
- 2 teaspoons canned chipotle chilies*, minced
- 1/2 teaspoon cumin, ground
- 3 tablespoons olive oil
- 6 6- ounce orange roughy fillets, (each about 3/4 inch thick)
- 1/2 cup all purpose flour
- 1 pound haricots verts, trimmed or other slender green beans
- lemon juice, Fresh
- Additional olive oil
Directions
Toss all ingredients in large bowl to combine.Cover and refrigerate.
(Can be made 4 hours ahead.
Keep chilled.
) Preheat oven to 400F.
Heat oil in large skillet over medium-high heat.
Sprinkle fish with salt and pepper.
Place flour in shallow baking dish.
Coat fish with flour.
Working in batches, saute fish until golden brown, about 3 minutes per side.
Using spatula, transfer fish to baking sheet.
Bake fish until opaque in center, about 5 minutes.
Meanwhile, cook haricots verts in large pot of boiling salted water until crisp-tender, about 3 minutes.
Drain.
Transfer to ice water to cool; drain.
Season to taste with lemon juice and olive oil.
Divide haricots verts equally among plates.
Top with fish fillet and salsa.
*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.