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Mexican   -   Fish Sauteed In Chile Sauce   adapted from Yucatan Cookbook

  • 4 Medium Ancho Chiles -- ground
  • 4 Large Roma Tomato -- chopped
  • 1 Small Onion -- chopped
  • 2 Cloves Garlic -- finely chopped
  • 1/2 Teaspoon Oregano
  • 1/8 Teaspoon Cinnamon
  • 2 Tablespoons Olive Oil
  • 2 Pounds Fish Fillet
  • Lettuce -- garnish
  • Radishes -- garnish
Directions Roast the tomatoes, mix tomatoes, garlic, onion, spices and ancho chiles in a blender. Fry in a bit of oil for 10 minutes. Add fish and simmer for 15 minutes or until done. Serve surrounded by lettuce and radishes.
Serves 4
Time to Make 0:00

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