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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.