Pescado Borracho (Drunken Fish) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I made this one just because I got a kick out of the name but it's pretty darned good. It's from the Favorite Brand Names Cookbook. Ingredients:
1 1/2 lbs red snapper fillets |
4 tablespoons vegetable oil |
1 small onion, chopped |
1 (14 1/2 ounce) can whole canned tomatoes, undrained and cut up |
1 (1 1/4 ounce) package taco seasoning mix |
2 tablespoons diced green chilies |
1/2 cup dry red wine |
Directions:
1. Dip fish in flour to coat. In large skillet, brown fish in 2 Tbsp oil.
2. In 2-qt. oblong baking dish, place browned fish; set aside.
3. Add remaining 2 Tbsp of oil and onion to skillet; saute onion about 5 minutesor until soft. Add remaining ingredients, except wine. Bring to a boil, stirring constantly; add wine and blend well.
4. Pour tomato mixture over fish. Bake, uncovered, in 400 degree oven for 15-20 minutes or until fish flakes easily with fork.
5. Presentation: Serve each fillet wih sauce; garnish with parsley.
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