Instructions: Place fillets on a plate. Sprinkle with salt and pepper. Cover and refrigerate 30 minutes.

In a food processor or with a mortar, combine peppers, garlic and 1/2 cup water; process or mash to a spoonable sauce, adding water as needed. You should have about 1 1/2 cups pepper puree. Season with salt, pepper, paprika (and cumin, if using). Stir in coriander. Taste, add lemon juice and sugar if desired.

Place fillets in single layer in large saute pan and pour pepper sauce over fish. Drizzle with olive oil. Place pan over low heat, cover and cook gently until fillets test done with point of a knife inserted into thickest part, 10-15 minutes.

Transfer fillets and sauce to platter and serve immediately.

Note: To roast, place peppers on a cookie sheet under the broiler until the skins char, turning every few minutes as needed. Or use a fork or tongs to toast over gas flame on range. Place in plastic bag to steam when done, then skin and seed. Or substitute 4 jarred peppers.

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