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orange-roughy-with-tomato-cilantro-salsa-103757.json
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{
"directions": [
"Toss all ingredients in large bowl to combine. Cover and refrigerate. (Can be made 4 hours ahead. Keep chilled.)",
"Preheat oven to 400\u00b0F. 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, saut\u00e9 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."
],
"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"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Fish",
"Herb",
"Onion",
"Tomato",
"Vegetable",
"Bake",
"Saut\u00e9",
"Dinner",
"Green Bean",
"Hot Pepper",
"Summer",
"Jalape\u00f1o",
"Cilantro",
"Pescatarian",
"Dairy Free",
"Peanut Free",
"Tree Nut Free",
"Soy Free",
"No Sugar Added"
],
"title": "Orange Roughy with Tomato-Cilantro Salsa",
"url": "http://www.epicurious.com/recipes/food/views/orange-roughy-with-tomato-cilantro-salsa-103757"
}