Title: Fish in Adobo Sauce
Categories: Mexican Seafood
Yield: 6 Servings
| 2 | | Ancho Chiles; Dried, OR |
| 1/2 | ts | Red Peppers; Crushed |
| 2 | lb | Fish Fillets; * |
| 1/4 | c | Vegetable Oil |
| 8 | oz | Tomatoes; 1 cn |
| 1 | c | Orange Juice |
| 1 | c | Onion; Cut Up, 2 Md. |
| 1 | | Clove Garlic; Minced |
| 1 | ts | Salt |
| 1/2 | ts | Oregano; Dried, Crushed |
| 1/4 | ts | Cumin; Ground |
| 1/4 | ts | Cinnamon; Ground |
| 1 | ds | Cloves; Ground |
| GARNISHES |
| | | Lettuce; Shredded, Half Head |
| 1 | | Orange; Thinly Sliced, 1 lg |
| | | Radish Roses |
* Use fresh or frozen Haddock or other fish fillets in this recipe. 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.