Orange Roughy with Tomato-Cilantro Salsa

ingredients

• salsa
• 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
• fish
• 3 tablespoons olive oil
• 6 6 ounce orange roughy fillets (each about 0.75 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

salsa: Toss all ingredients in large bowl to combine. Cover and refrigerate. (Can be made 4 hours ahead. Keep chilled.)

fish: Preheat oven to 400 degrees. 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 degreesish 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.