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4
fresh or frozen halibut or salmon steaks, 1 inch thick (about 1-1/4 pounds)
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3
dried ancho or mulato peppers or 2 to 3 tablespoons chili powder (see tip, page xx)
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1/4
cup tequila or dry red wine
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1/2
cup chopped onion (1 medium)
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2
cloves garlic, minced
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1
tablespoon olive oil or cooking oil
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2
cups chopped tomato (2 large) or one 14-1/2-oz. can diced tomatoes, undrained
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1/2
teaspoon dried oregano, crushed
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1/4
teaspoon salt
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1/4
teaspoon ground cumin
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Lime slices (optional)
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Fresh oregano sprigs (optional)
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3
cups hot cooked rice (optional)
1. Thaw fish, if frozen. Rinse fish; pat dry. Set aside.
2. 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.
3. 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.
4. 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.
- Make Ahead Tip 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.
- Servings Per Recipe 4,
- Calories 284,
- Protein (gm) 32,
- Carbohydrate (gm) 13,
- Fat, total (gm) 8,
- Cholesterol (mg) 45,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 4,
- Vitamin A (IU) 3450,
- Vitamin C (mg) 13,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 9,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 44,
- Cobalamin (Vit. B12) (µg) 2,
- Sodium (mg) 306,
- Potassium (mg) 1201,
- Calcium (DV %) 101,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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Wonderful dish! Easy and delicious!
3/4/2011 12:06:59 PM Report Abuse