In Central Mexico where this main dish originated, tequila is used as the flavoring agent. This recipe uses red wine instead to create a milder, mellower sauce.
- Thaw fish, if frozen. 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. If desired, garnish with lime slices and oregano sprigs and serve with rice. Pass remaining sauce. Makes 4 servings.
From the Test Kitchen
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 Facts (Drunken Fish)
- Per serving:
- 284 kcal cal.,
- 8 g fat
- (1 g sat. fat,
- 2 g polyunsaturated fat,
- 4 g monounsatured fat),
- 45 mg chol.,
- 306 mg sodium,
- 13 g carb.,
- 4 g fiber,
- 32 g pro.
- Percent Daily Values are based on a 2,000 calorie diet