Seattles Best

Ingredients:

• 3 dried ancho chiles
• 1/2 cup hot water
• 1/2 cup freshly squeezed orange juice
• 1/4 cup honey
• 2 garlic cloves
• 3 tablespoons orange juice concentrate
• 2 tablespoons red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons dry mustard (Colemans)
• 4 6-ounce black cod fillets, with or without skin

Method:

Heat chiles over gas flame or in broiler until softened, turning often with tongs to avoid burning, 1 to 2 minutes. Cool. Remove stems and seeds. Tear chiles into 2-inch pieces; place in small bowl. Add 1/2 cup hot water. Let stand until softened, about 20 minutes. Place chiles with soaking liquid, orange juice, and next 6 ingredients in blender. Puree until smooth. Strain into small saucepan; discard solids in strainer. Simmer uncovered over medium-low heat until slightly thickened and glaze measures 1 1/3 cups, about 10 minutes. Season glaze with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill.
Preheat broiler. Sprinkle fillets with salt and pepper. Broil until brown, about 2 minutes per side. Spoon 1 tablespoon glaze over each fillet; sprinkle with pepper. Broil until just cooked through and glaze is bubbling, about 2 minutes. Top with Habanero-Orange Salsa; serve immediately.

Habanero-Orange Salsa

• 4 large oranges
• 1/3 cup coarsely chopped fresh cilantro
• 1/4 cup very thinly sliced red onion
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons red wine vinegar
• 1/2 habanero chile, seeded, finely minced

Method Salsa:


Cut peel and pith from oranges. Working over medium bowl, cut between membranes to release segments. Add cilantro, red onion, olive oil, red wine vinegar, and habanero chile; toss well. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill.
Drain salsa just before serving.

Yield: 4 Servings