Yield: 4 Servings
Measure | Ingredient |
---|---|
4 \N | Tomatoes; roughly chopped |
4 \N | Tomatillos; husked and chopped |
½ \N | Peeled and roughly chopped (up to) |
2 \N | Habaneros; seeded and chopped |
1 tablespoon | Olive oil |
½ teaspoon | Salt |
½ teaspoon | Ground cumin |
¼ teaspoon | Cinnamon |
3 \N | Oranges; juice of |
4 \N | (6-oz) salmon filets |
4 tablespoons | Butter |
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@...>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .