INGREDIENTS

INSTRUCTIONS

Note: See the "Fish Stock" recipe which is included in this
collection.  Preheat oven to 350 degrees. Season fish filets with salt
and pepper.  Heat a large cast iron or heavy bottomed skillet over
moderately high  heat. When hot add 2 to 3 tablespoons of olive oil.
Sear fish fillets  about 1 to 2 minutes per side or until lightly
golden, remove to a  oven proof platter and set in oven to finish cook
for 3 to 5 minutes  or, to desired doneness. Meanwhile add the
remaining olive oil,  slivered garlic, salt and pepper to the pan and
cook over medium low  heat stirring often for about 2 minutes. Add
chopped ancho chiles and  continue cooking a minute or two until a
toasty aroma is released.  Add the Fish Stock or clam juice, reduce by
half, adding any juices  that have collected on the platter holding the
fish fillets. Then add  lime juice and parsley, bring sauce to a boil
and pour over fish on  platter. Serve immediately along with plenty of
white rice. This  recipe yields 6 servings.  Recipe Source: TOO HOT
TAMALES with Susan Feniger and Mary Sue  Milliken From the TV FOOD
NETWORK - (Show # TH-6131 broadcast  07-26-1996) Downloaded from their
Web-Site - http://www.foodtv.com  Formatted for MasterCook by MR MAD,
aka Joe Comiskey -  jpmd44a@prodigy.com  08-25-1996  Recipe by: Susan
Feniger and Mary Sue Milliken  Converted by MM_Buster v2.0l.

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