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Drunken Fish

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.

3.5 by 5 people
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  • Makes: 4 servings
  • Prep: 30 mins
  • Bake: 20 mins 350°F
  • Stand: 45 mins to 1 hr

Drunken Fish



  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.

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



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