Drunken Fish

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 fresh halibut steaks (about 1-1/4 pounds) or 4 frozen halibut steaks (about 1-1/4 pounds) or 4 fresh salmon steaks (about 1-1/4 pounds) or 4 frozen salmon steaks, 1 inch thick (about 1-1/4 pounds)
• 3 dried ancho peppers (she used a combination of the two) or 3 mulato bell peppers (she used a combination of the two) or 2 -3 tablespoons chili powder (she used a combination of the two)
• 1/4 cup tequila (she used tequila) or 1/4 cup dry red wine (she used tequila)
• 1/2 cup chopped onion (1 medium)
• 2 garlic cloves, minced
• 1 tablespoon olive oil or 1 tablespoon cooking oil
• 2 cups chopped fresh tomatoes (2 large) or 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1/2 teaspoon dried oregano, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• lime slice (optional)
• fresh oregano sprig (optional)
• 3 cups hot cooked rice (optional)

Recipe

• 1 thaw fish; rinse fish; pat dry.
• 2 set aside.
• 3 meanwhile, for sauce, if using dried peppers, cut open peppers; discard stems and seeds.
• 4 place in a small bowl and cover with boiling water.
• 5 let stand 30 minutes to soften.
• 6 drain well.
• 7 cut the peppers into small pieces. in a blender or food processor, combine tequila and pepper pieces.
• 8 cover and blend or process until nearly smooth.
• 9 in a medium saucepan, cook onion and garlic in hot oil until tender.
• 10 stir in tomato, oregano, salt, and cumin.
• 11 add blended tequila mixture and chili powder, if using.
• 12 bring to boiling; reduce heat.
• 13 simmer, covered, for 10 minutes.
• 14 preheat oven to 350 degrees f.
• 15 place fish in a greased 2-quart rectangular baking dish.
• 16 spoon about 1/2 cup of the sauce over fish (cover remaining sauce and keep warm).
• 17 bake fish, covered, for 20 to 25 minutes or until fish flakes easily when tested with a fork.
• 18 season fish to taste with salt and ground black pepper. i.
• 19 if desired, garnish with lime slices and oregano sprigs and serve with rice.
• 20 pass remaining sauce.
• 21 make ahead:.
• 22 prepare the sauce as directed. cover and chill for up to 2 days. to serve, place sauce in a covered saucepan and heat over medium heat until hot.