Recipe by Manami
I have had "drunken whatever" but this is the first time I have had a chance to try drunken fish!!! A little too, too spicy(hiatal hernia)but I ate it anyway & it is delicious. Had this at Gail's house and was hoping to have it posted by El Cinco de Mayo but am just inputting(05/05/08/)t. This is delicious with rice(you know how we Cubans are!)and with guacamole, salsa & tostones!!! That is how we had it! Wonderful! Didn't include resting or cooling times.
- 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)
Directions See How It's Made
- Thaw fish; rinse fish; pat dry.
- Set aside.
- Meanwhile, for sauce, if using dried peppers, cut open peppers; discard stems and seeds.
- Place in a small bowl and cover with boiling water.
- Let stand 30 minutes to soften.
- Drain well.
- Cut the peppers into small pieces. In a blender or food processor, combine tequila and pepper pieces.
- Cover and blend or process until nearly smooth.
- In a medium saucepan, cook onion and garlic in hot oil until tender.
- Stir in tomato, oregano, salt, and cumin.
- Add blended tequila mixture and chili powder, if using.
- Bring to boiling; reduce heat.
- Simmer, covered, for 10 minutes.
- Preheat oven to 350 degrees F.
- Place fish in a greased 2-quart rectangular baking dish.
- Spoon about 1/2 cup of the sauce over fish (cover remaining sauce and keep warm).
- Bake fish, covered, for 20 to 25 minutes or until fish flakes easily when tested with a fork.
- Season fish to taste with salt and ground black pepper. I.
- If desired, garnish with lime slices and oregano sprigs and serve with rice.
- Pass remaining sauce.
- MAKE AHEAD:.
- 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.