- 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 (see tip, page xx)
- 1/4 cup tequila or dry red wine
- 1/2 cup chopped onion (1 medium)
- 2 cloves garlic, minced
- 1 Tbsp. olive oil
- 2 cups chopped tomato (2 large) or one 14-1/2-oz. can unsalted diced tomatoes, undrained
- 1/2 tsp. dried oregano, crushed
- 1/4 tsp. potassium chloride salt substitute (optional)
- 1/4 tsp. ground cumin
- Lime slices (optional)
- Fresh oregano sprigs (optional)
- 3 cups hot cooked brown rice (or quinoa, or another whole grain) (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 substitute, 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 substitute 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.
