2 ea 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 ea 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——————————— 1 x Lettuce; Shredded, Half Head
1 ea Orange; Thinly Sliced, 1 lg
1 x 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.