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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: 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 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, saut 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.
Contributor: Bon Appetit August 2000
| Ingredients:
8 plum tomatoes; seeded, diced
1 Cup(s) red onion; diced
1 Cup(s) cilantro (fresh); chopped
1/4 Cup(s) lime juice (fresh)
2 Tablespoon(s) olive oil
2 Teaspoon(s) chipotle chilies; minced
1/2 Teaspoon(s) cumin
6 6 oz orange roughy fillets
163/625 Pound(s) all purpose flour
1 Pound(s) haricot verts
1 Tablespoon(s) lemon juice |
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