|Sat Fat||3.5 g
|Mono Fat||5.9 g
|Poly Fat||4.1 g
||Vitamin E||2.3 mg*
|* total alpha-tocopherol equivalents
created by: Almond Board of California
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
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.