DRUNKEN FISH MENU RECIPES

DRUNKEN FISH | BETTER HOMES & GARDENS

Drunken Fish | Better Homes & Gardens image

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.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 1 hours 35 minutes

Prep Time 30 minutes

Number Of Ingredients 13

Ingredients

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)
¼ cup tequila or dry red wine
½ 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
½ teaspoon dried oregano, crushed
¼ teaspoon salt
¼ teaspoon ground cumin
Lime slices (optional)
Fresh oregano sprigs (optional)
3 cups hot cooked rice (optional)

Steps:

Thaw fish, if frozen. Rinse fish; pat dry. Set aside.
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.
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.
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.

Nutrition Facts : Calories 284 calories, CarbohydrateContent 13 g, CholesterolContent 45 mg, FatContent 8 g, ProteinContent 32 g, SaturatedFatContent 1 g, SodiumContent 306 mg

DRUNKEN FISH RECIPE - FOOD.COM

Drunken Fish Recipe - Food.com image

I have had "drunken whatever" but this is the first time I have had a chance to try drunken fish!!! A little too, too spicy(hiatal hernia)but I ate it anyway & it is delicious. Had this at Gail's house and was hoping to have it posted by El Cinco de Mayo but am just inputting(05/05/08/)t. This is delicious with rice(you know how we Cubans are!)and with guacamole, salsa & tostones!!! That is how we had it! Wonderful! Didn't include resting or cooling times.

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 fresh salmon steaks (about 1-1/4 pounds) or 4 frozen salmon steaks, 1 inch thick (about 1-1/4 pounds)
3 mulato bell peppers (she used a combination of the two) or 2 -3 tablespoons chili powder (she used a combination of the two)
1/4 cup tequila (she used tequila) or 1/4 cup dry red wine (she used tequila)
1/2 cup chopped onion (1 medium)
2 garlic cloves, minced
1 tablespoon olive oil or 1 tablespoon cooking oil
2 cups chopped fresh tomatoes (2 large) or 1 (14 1/2 ounce) can diced tomatoes, undrained
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon ground cumin
lime slice (optional)
fresh oregano sprig (optional)
3 cups hot cooked rice (optional)

Steps:

Thaw fish; rinse fish; pat dry.
Set aside.
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.
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.
Season fish to taste with salt and ground black pepper. I.
If desired, garnish with lime slices and oregano sprigs and serve with rice.
Pass remaining sauce.
MAKE AHEAD:.
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 : Calories 464.2, FatContent 10.1, SaturatedFatContent 1.8, CholesterolContent 199.9, SodiumContent 434.1, CarbohydrateContent 12.6, FiberContent 4.3, SugarContent 3.2, ProteinContent 78.4

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