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 Tbsp. olive oil or cooking oil
2 cups chopped tomato (2 large) or one 14-1/2-oz. can diced tomatoes, undrained
1/2 tsp. dried oregano, crushed
1/4 tsp. salt
1/4 tsp. 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.
Make-Ahead Directions: 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.
Servings Per Recipe 4 servings
Total Fat (g)8,
Saturated Fat (g)1,
Monounsaturated Fat (g)4,
Polyunsaturated Fat (g)2,
Vitamin A (DV%)0,
Vitamin C (DV%)22,
Percent Daily Values are based on a 2,000 calorie diet