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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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