Campeche Backed Fish Fillets with Tomato, Habanero and Citrus

This recipe is great with other chiles too, but it is fantastic how much flavor the habanero provides to the tomato sauce. The cooking of the sauce really mellows the heat of the habanero, but if you are unused to hot peppers or wary about the habanero you may want to just use one habanero the first time. The suggested classic Mexican white rice (page 251 of the same book) goes perfectly with the fish. This has become one of our favorite ways to cook fish in the winter (although the recipe is for fresh ripe tomatoes, we have successfully made it with whole canned tomatoes as well as a mixture of the two). This dish is also good as reheated leftovers the next day. I have also tried the variation with pork chops instead of fish and that is one of my favorite ways of preparing pork chops.