SPECIAL
OFFER:
- Limited Time Only! (The ad below will not display on your printed page) 
|
|
Page |
3x5 |
4x6 |
New BHG Cookbook
Select a size and use your browser's print button to print the page.
This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Drunken Fish
- 4 fresh or frozen halibut or salmon steaks, 1 inch thick (about 1-1/4 pounds)
- 3 dried ancho or mulato peppers or 2 to 3 tablespoons chili powder (see tip, page xx)
- 1/4 cup tequila or dry red wine
- 1/2 cup chopped onion (1 medium)
- 2 cloves garlic, minced
- 1 tablespoon olive oil or cooking oil
- 2 cups chopped tomato (2 large) or one 14-1/2-oz. can diced tomatoes, undrained
- 1/2 teaspoon dried oregano, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- Lime slices (optional)
- Fresh oregano sprigs (optional)
- 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.
- 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,
- cal. (kcal) 284,
- Fat, total (g) 8,
- chol. (mg) 45,
- sat. fat (g) 1,
- carb. (g) 13,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 2,
- fiber (g) 4,
- pro. (g) 32,
- vit. A (IU) 3450,
- vit. 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 (mg) 101,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.