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
For fish
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
For the salsa, just throw all the ingredients in a bowl and mix it up, then cover and put in the fridge:
The chipotle en adobo sauce gives this salsa a spicyness that kicks in almost as an aftertaste.
At this point you'll want to put some water on to boil for the green beans. Add a little salt to the water and stir to dissolve. Throw in the green beans once the water is at a good boil.
preheat the oven to 400 degrees.
To prepare the fish, put some olive oil in a skillet and turn to medium-high heat. Rinse the fish filets gently under a slow stream of cold water and pat dry. Salt and pepper the fish, then pour a little flour on the cutting board and coat them in flour.
Saute the fish until golden brown; be careful flipping them as the fish will start to get flaky and break easily. Once brown, transfer to a baking dish and bake until opaque in the center, about 5 minutes.
By now the green beans should be done. I cooked them longer than the recipe said because I didn't want my green beans to be crunchy, just a little crispy. Dump into a small bowl, and put that bowl into a larger bowl of ice water to cool.
Get the salsa out of the fridge and let it warm up a little. You want it to be cooler than room temperature, but not cold. Take the fish out of the oven and let them cool a little before removing them from the baking dish. In the meantime, toss the green beans with olive oil and lemon juice.
Divide the green beans among plates. Top each plate with a fish filet and put a handful of salsa on top. Enjoy!
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