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