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.

From: Totally Chile Pepper Cookbook
Posted By: Phyllis (phyllisg@koko.csustan.edu), Via: Chile Head Mailing List
Post Date: ???