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Drunken Fish

Mexican.Chef's picture
Ingredients
  Red snapper 3 Pound, dressed (Fresh Or Frozen)
  Dried ancho chili/1/2 teaspoon crushed red pepper 2
  Dry red wine 1⁄3 Cup (5.33 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Olive oil/Cooking oil 2 Tablespoon
  Tomatoes 3 Medium, peeled, seeded, and chopped
  Water 1⁄3 Cup (5.33 tbs)
  Snipped parsley 1⁄4 Cup (4 tbs)
  Sugar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Dried oregano 1⁄2 Teaspoon, crushed
  Ground cumin 1⁄4 Teaspoon
  Sliced pimiento-stuffed olives 1⁄2 Cup (8 tbs)
  Capers 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Thaw frozen fish.
Cut chilies open.
Discard stems and seeds.
Cut chilies into small pieces with scissors or a knife.
Place snipped chilies in small bowl; add boiling water to cover.
Let stand 45 to 60 minutes; drain.
Place chilies in blender container; add wine.
Blend till nearly smooth.
In medium saucepan cook onion and garlic in hot oil till tender but not brown.
Add chili-wine mixture (or add crushed red pepper to saucepan along with wine), tomatoes, 1/3 cup water, parsley, sugar, salt, oregano, and cumin.
Bring to boiling; reduce heat.
Cover and simmer 5 minutes.
Meanwhile, place fish in greased 13x9x2-inch baking dish.
Season cavity of fish with salt and pepper.
Stir olives and capers into tomato sauce; pour over fish.
Cover; bake in 350° oven for 45 to 60 minutes or till fish flakes easily when tested with fork.
Carefully remove fish to serving platter.
Pass sauce.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish

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