Directions

• Rehydrate Ancho Peppers:
  Soak the dried ancho peppers in hot water for about 20 minutes, then drain and finely chop.
• Cook Vegetables:
  Heat a saute pan over medium heat. Sauté onion and garlic in 2 tablespoons of extra virgin olive oil until softened, about 2 minutes. Then add bell pepper and cook until tender, 3-5 minutes.
• Make Compote:
  Add the chopped ancho peppers, apple cider vinegar, brown sugar, water, paprika, and cumin. Simmer for 30 minutes, stirring occasionally. Season with salt and ground black pepper and set aside.
• Preheat Oven:
  Preheat the oven to 400°F.
• Roast Limes:
  Place lime halves cut-side up on a baking sheet. Drizzle with extra virgin olive oil. Roast until slightly charred, about 10 minutes.
• Season the Triple Tail:
  Pat the triple tail fillets dry. Season with salt and ground black pepper.
• Pan Fry the Triple Tail: Heat 1 tablespoon of extra virgin olive oil and 1 tablespoon of butter in a large frying pan over medium
  heat. Add the smashed garlic cloves and the triple tail fillets. Cook the fillets for about 4 minutes on each side, basting them with the garlic-infused butter as they cook.
• Serve:
  Place the cooked triple tail on plates. Spooning the Ancho-Bell Pepper Compote over half of the fish fillets. Garnish with a roasted lime half. Squeeze the roasted lime juice over the fish before eating.

Recipe courtesy of He Cooks
https://hecooks.co/pan-fried-triple-tail-ancho-bel...