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Drunken Fish

Makes: 4 servings
Prep 30 mins Bake 350°F 20 mins Stand 45 mins to 1 hr
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.

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)
  • Servings Per Recipe 4,
  • cal. (kcal) 284,
  • Fat, total (g) 8,
  • chol. (mg) 45,
  • sat. fat (g) 1,
  • carb. (g) 13,
  • Monounsaturated 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 (g) 44,
  • Cobalamin (Vit. B12) (g) 2,
  • sodium (mg) 306,
  • Potassium (mg) 1201,
  • calcium (mg) 101,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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