| 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 | |
| 1 | up to | |
| 2 | Habaneros, seeded and | |
| chopped | ||
| 1 | T | Olive oil |
| 1/2 | t | Salt |
| 1/2 | t | Ground cumin |
| 1/4 | t | Cinnamon |
| 3 | Oranges, juice of | |
| 4 | 6-oz salmon filets | |
| 4 | T | 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 <[email protected]> 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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Nutrition (calculated from recipe ingredients)
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Calories: 269
Calories From Fat: 144
Total Fat: 16.4g
Cholesterol: 30.5mg
Sodium: 1363.5mg
Potassium: 881.8mg
Carbohydrates: 28g
Fiber: 6.6g
Sugar: 19.8g
Protein: 8.3g