Instructions: Pasilla Sauce: Heat the oil till hot in wok or skillet, fry chiles just until they puff. Cut off stems and de-seed. Put into blender along with tomatoes, bay leaves, clove, garlic and vinegar. (Dont add the leftover oil other than what clings to chiles.) Puree. Add salt, oregano and cumin to taste. Let the flavors settle.

Steam the fish or scallops. Smother in sauce and add in some slivered almonds. Cilantro garnish if desired.

This sauce would also be great on tempeh, seitan or grilled eggplant.

/FISH

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.