Name: Orange Roughy with Tomato-Cilantro Salsa
Yield: Makes 6 servings
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

"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.

Recipe notes

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