Best Tomato Orange Salsa Recipes

ORANGE ROUGHY WITH TOMATO-CILANTRO SALSA

Orange Roughy with Tomato-Cilantro Salsa image

Categories Fish Herb Onion Tomato Vegetable Bake Sauté Dinner Green Bean Hot Pepper Summer Jalapeño Cilantro Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 15

Ingredients

For salsa
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

Steps:

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, sauté 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.

TOMATO ORANGE SALSA

Tomato Orange Salsa image

A quick easy salsa based on a Moosewood recipe. Will last 2-3 days in the fridge if it isn't polished off sooner

Provided by Missy Wombat

Categories Sauces

Time 15m

Yield 2 cups

Number Of Ingredients 8

Ingredients

3 ripe tomatoes, diced
2 tablespoons red onions, diced
1 green chili pepper, minced
1 orange, sectioned and seeded with each section cut in half
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
salt, to taste

Steps:

Combine all ingredients in a bowl.
Let sit for 10-15 minues to allow the flavours to blend.

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