Orange Roughy with Tomato-Cilantro Salsa |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Whenever I visit my family in the Chicago area, my sister and I make a point of having lunch at Fresh Starts Restaurant in Flossmoor, says Carol De Biase-Ruffe of Arvada, Colorado. They serve delicious, healthful food and we're never disappointed. The last time we went there, I ordered a fish entrée topped with tomato salsa. The restaurant uses tilapia for this dish; we substituted the easier-to-find orange roughy. 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 fresh lime juice |
2 tablespoons olive oil |
2 teaspoons minced canned chipotle chilies |
1/2 teaspoon ground cumin |
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 or other slender green beans, trimmed |
fresh lemon juice |
additional olive oil |
Directions:
1. For salsa: Toss all ingredients in large bowl to combine. Cover and refrigerate. (Can be made 4 hours ahead. Keep chilled.)
2. For fish: Preheat oven to 400°F. 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, sauté 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.
3. 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.
4. *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
|
|