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Drunken Fish

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“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.”
READY IN:
1hr 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Thaw fish; rinse fish; pat dry.
  2. Set aside.
  3. Meanwhile, for sauce, if using dried peppers, cut open peppers; discard stems and seeds.
  4. Place in a small bowl and cover with boiling water.
  5. Let stand 30 minutes to soften.
  6. Drain well.
  7. Cut the peppers into small pieces. In a blender or food processor, combine tequila and pepper pieces.
  8. Cover and blend or process until nearly smooth.
  9. In a medium saucepan, cook onion and garlic in hot oil until tender.
  10. Stir in tomato, oregano, salt, and cumin.
  11. Add blended tequila mixture and chili powder, if using.
  12. Bring to boiling; reduce heat.
  13. Simmer, covered, for 10 minutes.
  14. Preheat oven to 350 degrees F.
  15. Place fish in a greased 2-quart rectangular baking dish.
  16. Spoon about 1/2 cup of the sauce over fish (cover remaining sauce and keep warm).
  17. Bake fish, covered, for 20 to 25 minutes or until fish flakes easily when tested with a fork.
  18. Season fish to taste with salt and ground black pepper. I.
  19. If desired, garnish with lime slices and oregano sprigs and serve with rice.
  20. Pass remaining sauce.
  21. MAKE AHEAD:.
  22. 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.

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