Drunken Fish
Ingredients
- 4 4 fresh salmon steaks (about 1-1/4 pounds) or 4 frozen salmon steaks, 1 inch thick (about 1-1/4 pounds) ⓘ
- 3 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 ⓘ
- 1 cups chopped fresh tomatoes (2 large) or (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) ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
706
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).