Orange Roughy with Tomato-Cilantro Salsa

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

Instructions

1. Toss all ingredients in large bowl to combine.
2. Cover and refrigerate.
3. (Can be made 4 hours ahead.
4. Keep chilled.)
5. Preheat oven to 400F.
6. Heat oil in large skillet over medium-high heat.
7. Sprinkle fish with salt and pepper.
8. Place flour in shallow baking dish.
9. Coat fish with flour.
10. Working in batches, saute fish until golden brown, about 3 minutes per side.
11. Using spatula, transfer fish to baking sheet.
12. Bake fish until opaque in center, about 5 minutes.
13. Meanwhile, cook haricots verts in large pot of boiling salted water until crisp-tender, about 3 minutes.
14. Drain.
15. Transfer to ice water to cool; drain.
16. Season to taste with lemon juice and olive oil.
17. Divide haricots verts equally among plates.
18. Top with fish fillet and salsa.
19. *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.