Drunken Fish

This "Drunken Fish" is a hearty, aromatic dish featuring whole red snapper or similar white fish baked in a robust sauce. The flavor profile is a deep, savory blend of dried ancho chiles, dry red wine, tomatoes, and warm spices like cumin and oregano. The fish steams gently in the flavorful liquid, resulting in tender, flaky meat that absorbs the smoky, slightly sweet sauce. Garnished with pimento-stuffed olives and capers, this dish offers a perfect balance of acidity and richness. It’s an impressive yet approachable meal suitable for a family dinner or a casual gathering, offering a comforting, home-style taste with complex Mexican-inspired undertones.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 797.8

Description

This "Drunken Fish" is a hearty, aromatic dish featuring whole red snapper or similar white fish baked in a robust sauce. The flavor profile is a deep, savory blend of dried ancho chiles, dry red wine, tomatoes, and warm spices like cumin and oregano. The fish steams gently in the flavorful liquid, resulting in tender, flaky meat that absorbs the smoky, slightly sweet sauce. Garnished with pimento-stuffed olives and capers, this dish offers a perfect balance of acidity and richness. It’s an impressive yet approachable meal suitable for a family dinner or a casual gathering, offering a comforting, home-style taste with complex Mexican-inspired undertones.

Directions

1
Preheat oven to 350°F (177°C).
2
If using frozen fish, thaw completely and pat dry.
3
Cut the dried ancho chiles open, remove stems and seeds, and cut into small pieces.
4
Place chile pieces in a small bowl, cover with boiling water, and let stand for 45 to 60 minutes.
5
Drain the softened chiles.
6
Place chiles in a blender and add the dry red wine.
7
Blend until the mixture is nearly smooth.
8
Peel, seed, and chop the tomatoes.
9
Slice the pimento-stuffed olives.
10
In a medium saucepan, heat the oil over medium heat.
11
Add chopped onion and minced garlic; cook until tender but not browned.
12
Stir in the blended chile-wine mixture (or crushed red peppers and wine if not using chiles), chopped tomatoes, water, snipped parsley, sugar, salt, oregano, and cumin.
13
Bring the sauce to a boil, then reduce heat.
14
Cover and simmer for 5 minutes.
15
Meanwhile, place the whole fish in a greased 13x9-inch baking dish.
16
Season the cavity of the fish with salt and pepper.
17
Stir the sliced olives and capers into the tomato sauce.
18
Pour the sauce mixture over the fish.
19
Cover the dish with foil and bake for 45 to 60 minutes, or until the fish flakes easily when tested with a fork.
20
Carefully transfer the fish to a serving platter.
21
Spoon the remaining sauce over the fish and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 797.8kcal

% Daily Value *
Total Fat 26.9g42%
Saturated Fat 5.8g29%
Cholesterol 221.2mg74%
Sodium 3645.5mg152%
Total Carbohydrate 32.3g11%
Dietary Fiber 8.5g34%
Sugars 5.5g
Protein 99.1g199%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/drunken-fish/