Fish In Adobo Sauce
Yield: 6 servings
Ingredients
2 ea Ancho Chiles; Dried, OR 1 ea Clove Garlic; Minced
1/2 ts Red Peppers; Crushed 1 ts Salt
2 lb Fish Fillets; * 1/2 ts Oregano; Dried, Crushed
1/4 c Vegetable Oil 1/4 ts Cumin; Ground
8 oz Tomatoes; 1 cn 1/4 ts Cinnamon; Ground
1 c Orange Juice 1 ds Cloves; Ground
1 c Onion; Cut Up, 2 Md.
GARNISHES
1 x Lettuce; Shredded, Half Head 1 x Radish Roses
1 ea Orange; Thinly Sliced, 1 lg
* Use fresh or frozen Haddock or other fish fillets in this recipe.
Directions
Cut ancho chiles open, discard stems and seeds. Cut the chiles into small pieces
with a pair of scissors or a sharp knife. Place in a small bowl and cover with
boiling water; set aside for 45 to 60 minutes to soak. Drain. Meanwhile, thaw
fish if frozen. Lightly brown the fish fillets on both sides in hot oil.
Arrange fish in a 13 X 9 X 2-inch baking dish. Season with a little salt. In a
blender container, combine drained ancho chiles (or crushed red peppers) with
the UNDRAINED tomatoes, orange juice, onions, garlic, salt, oregano, cumin,
cinnamon, and cloves. Cover and blend until smooth.
In the skillet used for cooking the fish, simmer the tomato mixture for about 20
minutes, or until thickened, stirring occasionally. Pour over the fish in the
baking dish. Bake, uncovered, in a preheated 350 degree F. oven for 30 minutes.
Transfer the fish fillets to a serving platter. Top with lettuce, garnish with
orange slices and radish roses.