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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. They serve delicious, healthful food--- and we're never disappointed. The last time we went there, I ordered a fish entree topped with tomato salsa.

 

Carol De Biase-RufIe
Arvada, Colorado

 
ORANGE ROUGH WITH TOMATO-CILANTRO SALSA
The restaurant uses tilapia for this dish; we substituted the easier-to-find orange roughy.
 
 

SALSA  (6 SERVINGS)

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
 

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 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, saute 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.
 
 

 

 
  
  

Copyright 2006 Fresh Starts Restaurant, Inc.. All rights reserved.
1040 Sterling Avenue   Flossmoor, Illinois 60422
708-957-7900