Take off the stems and cut lengthwise to remove the ribs and seeds from the California chilis and the Ancho chili pods.
Add water and chili pods to a stock pot.
Bring to a boil for 5 minutes.
Turn heat off and leave the chili in the hot water for 5 more minutes.
Remove from the pot and let cool.
Discard the water from the stock pot.
Add the re-hydrated chilis to a blender along with the chipotle pepper, salt, and 1 cup of water.
Blend until smooth.
Heat olive oil in a large skillet.
Season the fish with salt.
Add fish to the pan.
Cook 2 minutes on each side.
Cook for 1 minute.
Add chili sauce, garlic, and lime juice.
Cover and reduce heat to low.
Cook for 10 minutes.
Taste for salt.
Serve with lime wedges and rice.