Heres a recipe from the "Totally Chile Pepper Cookbook". I havent 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
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|Serving Size: 1 Serving (17g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 216 (100%)|
|Amt Per Serving||% DV|
|Total Fat 24g||32 %|
|Saturated Fat 14.7g||74 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 1g|
|Cholesterol 61mg||19 %|
|Sodium 164.7mg||6 %|
|Potassium 27mg||1 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 0.6g|
|Protein 0.4g||1 %|
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Calories per serving: 216
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