| 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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