Mama Maggie's Kitchen

0 Take off the stems and cut lengthwise to remove the ribs and seeds from the California chilis and the Ancho chili pods.
1 Add water and chili pods to a stock pot.
2 Bring to a boil for 5 minutes.
3 Turn heat off and leave the chili in the hot water for 5 more minutes.
4 Remove from the pot and let cool.
5 Discard the water from the stock pot.
6 Add the re-hydrated chilis to a blender along with the chipotle pepper, salt, and 1 cup of water.
7 Blend until smooth.
8 Set aside.
9 Heat olive oil in a large skillet.
13 Add onion.
14 Cook for 1 minute.
15 Add chili sauce and garlic.
11 Bring to a low simmer. 
10 Season the fish with salt and pepper. Add it to the pan. 
16 Cover and reduce heat to low.
17 Cook for 5-7 minutes.
18 Taste for salt.
19 Drizzle with lime before serving.