Instructions: * Note: Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

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 degrees. 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.

This recipe yields 6 servings.

Comments: "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," says Carol De Biase-Ruffe of Arvada, Colorado. "They serve delicious, healthful food - and were never disappointed. The last time we went there, I ordered a fish entree topped with tomato salsa."

The restaurant uses tilapia for this dish; we substituted the easier-to-find orange roughy.

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