Drunken Fish

3 lb fish; whole, *
2 each ancho chiles; dried, or
1/2 teaspoon red peppers; crushed
1/3 cup red wine, dry
1/2 cup onion; chopped, 1 md.
1 each clove garlic; minced
2 tablespoon olive or vegetable oil
3 each tomatoes; md, **
1/3 cup water
1/4 cup parsley; snipped
1 teaspoon sugar

1/2 teaspoon salt
1/2 teaspoon oregano; dried, crushed
1/4 teaspoon cumin; ground
1 salt and pepper
1/2 cup pimento stuffed olives; ***
1 tablespoon 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.

always the best, Murph

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