Ingredients
- 4 halibut or salmon steaks, 1" thick
- 3 dried ancho or mulator peppers or 2-3 Tbsp. chili powder
- 1/4 cup tequila
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 Tbsp. olive oil
- one 14/5 oz. can diced tomatoes, undrained
- 1/2 tea. oregano, crushed
- 1/4 tea. salt
- 1/4 tea. ground cumin
Preparation
Step 1
Cut open peppers, discard seed sand stema. 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, combined 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 tomatoes, oregano, salt and cumin. Add belended tequila mixture and/or chili powder. Bring to a boil, reduce heat. Simmer, covered for 10 minutes.
Preheat oven to 350 degrees. Place fish in greased baking dish. Spoon about 1/2 cup of the sauce over fish (cover remaining sauce to keep warm). Bake fish, covered, for 20-25 minutes or until it flakes easily with a fork.
Serve with rice and line wedges, if desired. Pass remaining sauce.
Sauce can be made up to 2 days in advance.