Drunken Red Snapper

Many traditional Mexican recipes call for a "drunken" sauce made from tequila, red wine, or other local spirits. This dish is simmered in red wine with ancho chiles, tomatoes, cumin, capers, and cilantro. Serve with rice, beans, and tomatillo salsa.

Preparation hint: Use fish fillets instead of a whole fish if desired. Be careful not to burn chiles during toasting. Preparation time does not include 1-hour chile soaking time.

Cuisine: Mexican
Prep Time: 25 Minutes
Cooking Time: 35 Minutes
Yield: 6 Servings
Source: EthnicGrocer

Directions:

1. Prepare chiles: toast in a dry skillet until color changes slightly and they begin to puff. When cooled, remove seeds. In a small bowl, cover chiles with hot water and let stand for about 1 hour.

2. Meanwhile, heat oil in large, heavy skillet. Dredge fish in flour. Brown fish on both sides and place in a shallow baking dish.

3. Saute onion in skillet until soft. Add garlic and continue saut ing until aromatic.

4. Drain chiles, and puree in a blender or food processor. Add to onion and garlic mixture and cook for about 5 minutes. Add tomatoes, parsley, oregano, and cumin.

5. Add red wine and mix well. Season with salt and pepper. Pour mixture over fish.

6. Bake at 400 F for about 30 minutes or until fish flakes easily.

7. Garnish with capers.