| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
Mexican |
Fish, Main dish, Mexican, Sauces, Seafood |
6 |
Servings |
INGREDIENTS
| 2 |
|
Ancho Chiles, Dried OR |
| 1/2 |
t |
Red Peppers, Crushed |
| 2 |
lb |
Fish Fillets, * |
| 1/4 |
c |
Vegetable Oil |
| 8 |
oz |
Tomatoes, 1 cn |
| 1 |
c |
Orange Juice |
| 1 |
c |
Onion, Cut Up 2 Md. |
| 1 |
|
Clove Garlic, Minced |
| 1 |
t |
Salt |
| 1/2 |
t |
Oregano, Dried Crushed |
| 1/4 |
t |
Cumin, Ground |
| 1/4 |
t |
Cinnamon, Ground |
| 1 |
ds |
Cloves, Ground |
|
|
Lettuce, Shredded Half Head |
| 1 |
|
Orange, Thinly Sliced 1 lg |
|
|
Radish Roses |
INSTRUCTIONS
Use fresh or frozen Haddock or other fish fillets in this recipe. Cut
ancho chiles open, discard stems and seeds. Cut the chiles into small
pieces with a pair of scissors or a sharp knife. Place in a small
bowl and cover with boiling water; set aside for 45 to 60 minutes to
soak. Drain. Meanwhile, thaw fish if frozen. Lightly brown the fish
fillets on both sides in hot oil. Arrange fish in a 13 X 9 X 2-inch
baking dish. Season with a little salt. In a blender container,
combine drained ancho chiles (or crushed red peppers) with the
UNDRAINED tomatoes, orange juice, onions, garlic, salt, oregano,
cumin, cinnamon, and cloves. Cover and blend until smooth. In the
skillet used for cooking the fish, simmer the tomato mixture for about
20 minutes, or until thickened, stirring occasionally. Pour over the
fish in the baking dish. Bake, uncovered, in a preheated 350 degree F.
oven for 30 minutes. Transfer the fish fillets to a serving platter.
Top with lettuce, garnish with orange slices and radish roses. Mostly
from Better Homes & Garden's "Mexican Cookbook". File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sowest7.zip
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