Drunken Fish Recipe

Name: Drunken Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 4 fresh salmon steaks (about 1-1/4 pounds) or 4 frozen salmon steaks, 1 inch thick (about 1-1/4 pounds); 3 3 mulato bell peppers (she used a combination of the two) or 2 -3 tablespoons chili powder (she used a combination of the two); 1/4 cup tequila (she used tequila) or 1/4 cup dry red wine (she used tequila); 1/2 cup chopped onion (1 medium); 2 garlic cloves, minced; 1 tablespoon olive oil or 1 tablespoon cooking oil; 1 cups chopped fresh tomatoes (2 large) or (14 1/2 ounce) can diced tomatoes, undrained; 1/2 teaspoon dried oregano, crushed; 1/4 teaspoon salt; 1/4 teaspoon ground cumin; lime slice (optional); fresh oregano sprig (optional); 3 cups hot cooked rice (optional)

Servings: persons

4 4 fresh salmon steaks (about 1-1/4 pounds) or 4 frozen salmon steaks, 1 inch thick (about 1-1/4 pounds)
3 3 mulato bell peppers (she used a combination of the two) or 2 -3 tablespoons chili powder (she used a combination of the two)
1/4 cup tequila (she used tequila) or 1/4 cup dry red wine (she used tequila)
1/2 cup chopped onion (1 medium)
2 garlic cloves, minced
1 tablespoon olive oil or 1 tablespoon cooking oil
1 cups chopped fresh tomatoes (2 large) or (14 1/2 ounce) can diced tomatoes, undrained
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon ground cumin
lime slice (optional)
fresh oregano sprig (optional)
3 cups hot cooked rice (optional)

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.

864

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 4 fresh salmon steaks (about 1-1/4 pounds) or 4 frozen salmon steaks, 1 inch thick (about 1-1/4 pounds), 3 3 mulato bell peppers (she used a combination of the two) or 2 -3 tablespoons chili powder (she used a combination of the two), 1/4 cup tequila (she used tequila) or 1/4 cup dry red wine (she used tequila), 1/2 cup chopped onion (1 medium), and more.

Yes, Drunken Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Drunken Fish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions