Split chiles open and remove stems and seeds. Toast chiles in a dry heavy
skillet over medium heat, about 30 seconds on each side. Soak chiles in 1/2
cup hot water in a 1-cup glass measure to soften.
Mash tamarind with remaining 1/2 cup hot water and let sit for 15 minutes to
soften. Force through a sieve into a bowl, discarding solids.
Purée chiles with soaking water, orange juice, lemon juice, garlic, vinegar,
oil, and mustard in a blender. Add tamarind mixture and honey and blend
well. Pour into a small saucepan and simmer, partially covered (mixture will
spatter) and stirring occasionally, until thickened, 5 to 10 minutes. Season
with salt and pepper.
Cut peel and any white pith from oranges with a sharp knife, then cut
sections free from membranes, letting them drop into a bowl. Stir in
remaining salsa ingredients.
Prehead oven to 400 degrees.
Oil both sides of the fish with a bit of olive oil. Season with salt, pepper
and chile powder on all sides.
Cook for 10 minutes. Coat the top and sides of the fish with the glaze, sprinkle
with cracked pepper and fennel seeds.
Broil until glaze is bubbly and fish is just cooked through, 2 to 3 minutes
Served with mashed potatoes and roasted asparagus.
From: Robert Lusk
Posted By: PepperFool.com
Post Date: 03/05/02
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