Pescado Borracho

I made this "drunken fish" dish with previously frozen orange roughy. I like the recipe as an alternative to the popular Veracruz style I often cook. This can be pretty fiery, so I don't make it with the most delicate or expensive fish.

Pescado Borracho

6 dried red chiles

Remove stems and seeds from chiles and soak in hot water to cover for one hour. Puree in blender until smooth, using some of the soaking liquid. (Or use ground red chile soaked in hot water to make a paste).

1 pound red snapper, cut in serving pieces
Flour, salt, and pepper
1 tablespoon olive oil

Dust fish with flour, salt, and pepper. Heat oil in large skillet and brown fish lightly on both sides. Place fish in an ovenproof casserole and set aside.

1 tablespoon olive oil
1 onion, sliced
2 cloves garlic, minced
1/4 cup parsley sprigs, chopped
3 medium tomatoes, chopped
1/4 teaspoon ground cumin
1/2 teaspoon oregano

Add olive oil to same skillet and sauté onion and garlic. Add chile puree, parsley, tomatoes, cumin, oregano, and salt and pepper to taste. Cook, stirring, for five minutes.

1/2 cup pimento-stuffed green olives
2 tablespoons capers
1 cup red wine

Add olives, capers, and wine and mix well. Pour over fish in casserole. Cover and bake at 400º for 20 minutes, or until fish is done.

I modified this recipe from The Complete Book of Mexican Cooking by Elizabeth Lambert Ortiz.