Fresh Starts Restaurant

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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 400°F.
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.