Drunken Fish, Gazpacho & Margaritas

In Central Mexico, where this dish originated, tequila is used to flavor the fish. For a milder sauce, try a bold red wine (such as a Rioja) instead. Serve it with: Garden Fresh Gazpacho and Mansion Margaritas (recipes included in this blog post)

Makes: 4 servings
Prep: 30 min.
Bake: 20 min.
Stand: 45 to 60 min.

Ingredients
4 fresh or frozen halibut or salmon steaks, 1 inch thick (about 1-1/4 pounds)
3 dried ancho or mulato peppers or 2 to 3 tablespoons chili powder
1/4 cup tequila or dry red wine
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
1 Tbsp. olive oil or cooking oil
2 cups chopped tomato (2 large) or one 14-1/2-oz. can diced tomatoes, undrained
1/2 tsp. dried oregano, crushed
1/4 tsp. salt
1/4 tsp. ground cumin
Lime slices (optional)
Fresh oregano sprigs (optional)
3 cups hot cooked rice (optional)

Directions
1. Thaw fish, if frozen. Rinse fish; pat dry. Set aside.

2. Meanwhile, for sauce, if using dried peppers, cut open peppers; discard stems and seeds. 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, combine 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 tomato, oregano, salt, and cumin. Add blended tequila mixture and chili powder, if using. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.

3. Preheat oven to 350 degrees F. Place fish in a greased 2-quart rectangular baking dish. Spoon about 1/2 cup of the sauce over fish (cover remaining sauce and keep warm). Bake fish, covered, for 20 to 25 minutes or until fish flakes easily when tested with a fork.

4. Season fish to taste with salt and ground black pepper. If desired, garnish with lime slices and oregano sprigs and serve with rice. Pass remaining sauce. Makes 4 servings.

Make-Ahead Directions: 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.

Nutrition Facts
Servings Per Recipe 4 servingsCalories284, Total Fat (g)8, Saturated Fat (g)1, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)2, Cholesterol (mg)45, Sodium (mg)306, Carbohydrate (g)13, Fiber (g)4, Protein (g)32, Vitamin A (DV%)0, Vitamin C (DV%)22, Calcium (DV%)10, Iron (DV%)17, Percent Daily Values are based on a 2,000 calorie diet
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Garden Fresh Gazpacho

Makes: 12 side-dish servings
Prep: 40 minutes
Chill: 4 hours

Ingredients
6 cups coarsely chopped tomato (6 medium)
1 cup peeled, seeded, and coarsely chopped cucumber (1 medium)
1 cup coarsely chopped green sweet pepper (1 medium)
1 cup tomato juice
3/4 cup beef broth
1/4 cup red wine
1/4 cup red onion, finely chopped
1 fresh jalapeno chile pepper, seeded and finely chopped
2 tablespoons snipped fresh cilantro
1 tablespoon red wine vinegar
4 cloves garlic, minced
Salt
Ground black pepper
Avocado pieces (optional)

Directions
1. In a very large bowl stir together tomato, cucumber, sweet pepper, tomato juice, broth, wine, onion, jalapeno pepper, cilantro, vinegar, and garlic. Add salt and black pepper to taste. Cover and chill for several hours or overnight.

2. To serve, ladle the gazpacho into bowls. If desired, top with avocado pieces. Makes 12 side-dish servings.

Seafood Gazpacho: Prepare as above, except before serving stir 8 ounces chopped cooked shrimp or 8 ounces lump crabmeat into soup.

Nutrition Facts
Servings Per Recipe 12 side-dish servingsCalories27, Sodium (mg)115, Carbohydrate (g)5, Fiber (g)1, Protein (g)1, Calcium (DV%)1, Iron (DV%)2, Percent Daily Values are based on a 2,000 calorie diet
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Mansion Margaritas

Makes: 4 to 6 servings

Ingredients
1/2 cup lime juice
1 cup orange-flavored liqueur, such as Cointreau, Grand Marinier, or triple sec
1 cup good-quality tequila

Directions
1. In a 4-cup glass measure stir together lime juice, orange-flavored liqueur, and tequila. Fill glasses with ice. Stir and pour into glasses. Makes 4 to 6 servings.

Nutrition FactsServings Per Recipe 4 to 6 servingsCalories309, Sodium (mg)1, Carbohydrate (g)20, Vitamin C (DV%)15, Percent Daily Values are based on a 2,000 calorie diet