My Recipes


User: nnss

Yield: 6 servings

Categories: main dish, mexican, seafood, fish, spices

amount unit name
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
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.