Instructions: Place the chopped chiles in a blender and puree, adding some water if necessary, until smooth. Set aside.

Combine the wine and shallot in a medium skillet and bring to a boil. Cook until reduced by half.

Add the cream and continue boiling until reduced by half again. Turn the heat to low and stir in the chile puree. Season to taste with salt and pepper and keep warm.

Season the fish all over with salt and pepper. Melt the butter in large skillet over medium high heat. Cook until seared on the outside and done to taste inside, about 4-5 minutes per side.

Transfer fish to serving plates and spoon on the sauce.

Serves 4

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