INGREDIENTS: Salsa:
3-4 mild green or Anaheim chiles, fresh
2-3 serrano chiles, fresh (or red chile de arbol, dried)
¼ cup olive oil
1 Tbsp. garlic, minced
2/3 cup Blue Diamond Diced or Slivered Almonds
1 ¼ quarts tomatoes, fresh, diced
3 Tbsp. lemon juice
¼ tsp. salt
2 Tbsp. capers, drained
Fish:
4 ½-5 lbs. fish fillets, such as halibut, swordfish, shark, salmon, catfish or tuna
as needed, olive oil
as needed, lemon or lime wedgesDIRECTIONS:Remove stems and seeds from chiles. In food processor, process until finely chopped. In a skillet, sauté chiles in hot oil with garlic for 3 minutes. Stir in almonds; sauté 2 minutes more. Stir in tomatoes, lemon juice and salt; remove from heat. In food processor, process mixture in short bursts until tomatoes are finely chopped. Stir in capers. Brush fish with olive oil and grill. For each portion, place grilled fish on service plate, top with ½ cup (4 oz.) salsa mixture. Garnish with lemon or lime wedges.SERVINGS:12 servingsPHOTO CREDIT:Photo Credit: BLUE DIAMOND