Fish In Adobo Sauce

2 Ancho chiles, dried
2 fish fillets (1 lb. each)
1/4 cup vegetable oil
1 can (8 oz) tomatoes
1 cup orange juice
1 cup white onion, chopped
1 clove garlic, minced
1 ts salt
1/2 ts dried oregano seasoning
1/4 ts cumin, grnd
1/4 ts cinnamon, grnd

GARNISHES:

1/2 head of lettuce, shredded
1 large orange, thinly sliced
1 radish roses

Directions:

Cut the Ancho chiles open and discard the stems and seeds, then cut them into small pieces with a pair of scissors or sharp knife.

Place the Ancho chile pieces in a small bowl and cover with boiling water, then set aside for 45 - 60 minutes to soak, then drain.

Meanwhile, thaw the fish if frozen.

Lightly brown the fish fillets on both sides in hot oil.

Arrange the fish in a 13 X 9 X 2 inch baking dish.

Season the fish with a little salt.

In a blender container, combine the drained Ancho chiles with the un-drained tomatoes, orange juice, onions, garlic, salt, oregano, cumin, and cinnamon, then cover and blend until smooth.

In the same 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.

Remove the fish fillets to a serving platter.

Top with lettuce and garnish with the orange slices and radish roses.

Notes: 

You can use fresh or frozen haddock, or substitute another variety of fish fillets for this recipe.

Serves 6 people