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Recipe: Fish Marinated in Chile Ancho Sauce
|
Amount |
Ingredient |
| 5 |
|
*ancho chiles |
| 1/4 |
Teaspoon(s) |
cumin, toasted |
| 1/4 |
Teaspoon(s) |
black peppercorns |
| 2 |
|
roma tomatoes |
| 1 |
|
onion, roughly chopped |
| 4 |
Clove(s) |
garlic, whole |
| 3 |
Tablespoon(s) |
olive oil |
| 4 |
Tablespoon(s) |
cider vinegar |
| 1 |
Pound(s) |
red potatoes, cooked |
| 8 |
|
fish fillets of 6 ounces each, grilled |
Directions:Remove the stems from the Ancho chiles and split them in half. Submerge them in hot water for 6 hours. Drain and reserve the soaking
liquid. Grind the cumin and peppercorns to a fine powder. Broil the tomatoes until the skin blackens (this can also be done on top of a gas stove). Puree
the blackened tomatoes. Roast the onions and garlic until soft, 10 mintues. Combine the onions, garlic, tomatoes, cumin, and pepper with the soaked
chiles and some of the reserved water to make a puree. Add vinegar and salt.
Place the fish and potatoes on a platter and smother with the sauce. Refrigerate for one hour or more. Serve chilled or slighly warm.
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