Ancho Chile is the dried and grounded fruit of Capsicum. It is grown in Mexico. Ancho has a mild paprika flavor, which is moderate hot.

1 kg Fish Fillet (cut in pieces)
4 Ancho Chili (minced in blender)
1 cup Tomatoes (blanched and chopped)
1 Spring Onion (chopped)
3 cloves Garlic (minced)
½ tsp Oregano
2 tbsp Celery (chopped)
2 tbsp Olive Oil
Salt and pepper to taste
Lettuce to garnish

1. Deep fry fresh fish until golden brown. Set aside.
2. Heat oil in a pan. Sauté garlic, onion and chilies.
3. Add tomatoes and the seasonings. Sauté for one more minute
4. Add celery, oregano, salt and pepper.
5. Cook until thick sauce is prepared.
6. Put the crispy and fried fish on the serving dish and pour the above mixture over it.
7. Serve hot surrounded by lettuce.

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