Seafood Recipes

Drunken Fish

3 lb Fish; Whole, * 
2 each Ancho Chiles; 
Dried, 
OR 
1/2 tsp  Red Peppers; Crushed 
1/3 cup  Red Wine, Dry 
1/2 cup  Onion; 
Chopped 
1 each Clove Garlic; 
Minced 
2 Tbsp  Olive 
Or 
Vegetable Oil 
3 med. Tomatoes ** 
1/3 cup  Water 
1/4 cup  Parsley; Snipped 
1 tsp  Sugar 
1/2 tsp  Salt 
1/2 tsp  Oregano; 
Dried, Crushed 
1/4 tsp  Cumin; Ground 
Salt And Pepper 
1/2 cup  Pimento Stuffed Olives *** 
1 Tbsp  Capers; (Optional) 

* Use a fresh or frozen 
whole dressed Red Snapper 
or other whole fish.

** The medium tomatoes 
should be peeled, 
seeded and chopped.

*** The olives should be sliced.

Thaw the fish if frozen.  
Cut the chiles open.  
Discard stems and seeds.
Cut the chiles into small 
pieces with a pair of 
scissors or a sharp knife.
Place the snipped chiles 
in a small bowl and cover 
with boiling water.
Set aside for 
45 to 60 minutes 
then drain.  
Place the chiles in a blender
container and add the wine.  
Blend until nearly smooth.  
In a medium saucepan cook 
the onion and garlic 
in the hot oil until tender 
but not brown.  
Add the chile-wine mixture 
(or the crushed red peppers 
and wine to the saucepan), 
tomatoes, 1/3 cup of water, 
parsley, sugar, salt, oregano,
and cumin.  
Bring to boiling 
then reduce the heat.  
Cover and simmer for 5
minutes.  
Meanwhile, 
place the fish in a greased 
13 X 9 X 2-inch baking dish.  
Season cavity of the fish 
with salt and pepper.  
Stir the sliced olives and 
capers into the tomato sauce 
mixture and pour over the fish.
Cover and bake in a preheated 
350 degree F. oven for 
about 45 to 60
minutes or until the 
fish flakes easily when 
tested with a fork.
Carefully remove the fish 
to a serving platter.  
Serve with the remaining
sauce.