Broiled White Fish San Lucas created by: Almond Board of California

servings 6
ingredients 1 can (16 oz.) stewed tomatoes
1 Tbs. cornstarch
1 cup seeded, chopped tomato
1/2 cup chopped onion
1 can (4 oz.) diced green chilies
1/3 cup toasted chopped almonds
2 Tbs. chopped cilantro
1 clove garlic, minced
1/4 tsp. oregano
¼ tsp. ground cumin
2 lbs. firm flesh white fish
2 Tbs. butter, melted 1/2 tsp. grated lime peel
2 Tbs. lime juice
preparation Combine stewed tomatoes with cornstarch in saucepan.   Bring to boil and cook until thickened.   Remove from heat; stir in fresh tomatoes, onion, green chilies, almonds, cilantro, garlic, oregano and cumin; set aside.   Place fish on broiler pan.   Brush with mixture of butter, lime peel and juice. Broil 4 inches from heat, turning once; cook until fish flakes easily with fork.   Spoon tomato mixture salsa over fish to serve.   
Note: Salsa may be served over baked or broiled chicken, omelets, pasta or with pita chips.   Cut pita bread open; tear into pieces; place on baking sheet.  
Broil until toasted and crisp; cool.
To toast Almonds :   Oven : Spread almonds in a single layer in shallow pan.   Place in cold oven; toast at 350 ° F, 12-15 minutes, stirring occasionally, until lightly toasted.   Note that almonds will continue to toast slightly after being removed from the oven.  Cool on counter.
Microwave :  Spread almonds in a single layer shallow glass baking dish.   Microwave on Hi power, 4-5 minutes, stirring halfway through.   Cool on counter.