Orange Roughy With Tomato-Cilantro Salsa

Orange Roughy With Tomato-Cilantro Salsa
Orange Roughy With Tomato-Cilantro Salsa

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • FOR SALSA:

  • 2 2/3

    cups diced seeded plum tomatoes - (abt 8)

  • 1

    cup diced red onion

  • 1/2

    cup chopped fresh cilantro - (abt 1 bunch)

  • 1/4

    cup fresh lime juice

  • 2

    tablespoons olive oil

  • 2

    teaspoons minced canned chipotle chilies see * Note

  • 1/2

    teaspoon ground cumin

  • FOR FISH:

  • 3

    tablespoons olive oil

  • 6

    orange roughy fillets, 3/4" thk (6 oz ea)

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1/2

    cup all-purpose flour

  • FOR HARICOTS VERTS:

  • 1

    pound haricots verts trimmed (or other slender green beans)

  • Fresh lemon juice

  • Additional olive oil

Directions

* Note: Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets. For Salsa: Toss all ingredients in large bowl to combine. Cover and refrigerate. (Can be made 4 hours ahead. Keep chilled.) For 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 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. This recipe yields 6 servings. The restaurant uses tilapia for this dish; we substituted the easier-to-find orange roughy.

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