| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Fish | 4 | Servings | |
INGREDIENTS
| 4 | Tomatoes; roughly chopped | |
| 4 | Tomatillos; husked and chopped | |
| 1/2 | Peeled and roughly chopped (up to) | |
| 2 | Habaneros; seeded and chopped | |
| 1 | tb | Olive oil |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground cumin |
| 1/4 | ts | Cinnamon |
| 3 | Oranges; juice of | |
| 4 | (6-oz) salmon filets | |
| 4 | tb | Butter |
INSTRUCTIONS
Here's a recipe from the "Totally Chile Pepper Cookbook". I haven't tried it yet, but it sounds good. Combine first 4 ingredients in blender and puree until smooth. Heat oil in medium saucepan over high heat. Pour in puree, salt, cumin. and cinnamon, and boil about 7 minutes. Skim and discard foam from top. Pour in orange juice, reduce heat, stir, and cook 1 minute longer. Strain, if desired, return to pan and beat in 2 Tbs butter until smooth (butter can be ommitted). Season fish all over with salt and pepper. Melt 2 Tbs butter in skillet over high heat. Sear fish 2 minutes per side, then reduce heat and cook 2 minutes more per side. Serve topped with sauce. Phyllis <phyllisg@koko.csustan.edu> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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