Yield: 4 Servings
|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||Ground cumin|
|3 \N||Oranges; juice of|
|4 \N||(6-oz) salmon filets|
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.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .