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Drunken Fish

Global.Potpourri's picture
The drunken fish prepared with red snapper is a savory recipe. Cooked along with tomatoes, parsley and oregano, the drunken fish is spicy and flavorful with added chilies and garlic. Baked and servd with capers, the drunken fish can be served with a side salad or mashed potatoes.
  Red snapper/Similar fish / 5 pounds fish fillets 1 (Whole)
  Flour 1 Cup (16 tbs), seasoned with salt and pepper (Seasoned With Salt And Pepper)
  Salt To Taste
  Pepper To Taste
  Oil 1⁄4 Cup (4 tbs)
  Chopped onion 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced
  Ancho chilies 6 (Fresh Or Dried)
  Canned tomatoes 1 1⁄2 Cup (24 tbs)
  Dried parsley 2 Tablespoon
  Oregano 1⁄2 Teaspoon
  Cumin 1⁄2 Teaspoon (Comino)
  Dry red wine 2 Cup (32 tbs)
  Capers 2 Tablespoon

Dredge the fish with seasoned flour.
Heat oil in a large skillet and brown fish on both sides.
Remove fish from skillet and place in a shallow baking dish.
Add onion and garlic to oil remaining in skillet and cook until onion is soft, about 5 minutes.
Prepare chilies place in an electric blender and blend to a thick puree.
Add to onion and garlic in skillet and cook about 5 minutes.
Add tomatoes, parsley, oregano, and cumin.
Bring to boiling, stirring constantly.
Season to taste with salt and pepper.
Stir in red wine and mix well.
Pour sauce over fish in baking dish.
Bake at 400°F about 30 minutes, or until fish flakes easily.
Garnish with capers and serve.

Recipe Summary

Main Dish

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