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.

Phyllis <phyllisg@koko. Csustan. Edu>

From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.