Best 2 Pescado Borracho Drunken Fish Recipes

Embark on a culinary journey with Pescado Borracho, a captivating fish dish that embodies the essence of Mexican cuisine. Also known as "Drunken Fish," this tantalizing creation showcases the harmonious fusion of flavors, where tender fish fillets are lovingly bathed in a vibrant marinade brimming with an intoxicating blend of beer, citrus, and an aromatic medley of herbs. As the fish basks in this flavorful embrace, it absorbs the essence of each ingredient, transforming into a delectable masterpiece. Accompanying this main attraction are two equally enticing recipes: Arroz con Mariscos, a vibrant rice dish teeming with an array of succulent seafood, and Ensalada de Aguacate con Tomate, a refreshing avocado and tomato salad that adds a touch of vibrancy to the culinary symphony. Get ready to embark on a culinary adventure that will leave your taste buds dancing and your heart yearning for more!

Here are our top 2 tried and tested recipes!

PESCADO BORRACHO (DRUNKEN FISH)

Pescado Borracho (Drunken Fish) image

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.

Provided by pesce_gurl

Categories Mexican

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

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

Steps:

Dip fish in flour to coat. In large skillet, brown fish in 2 Tbsp oil.
In 2-qt. oblong baking dish, place browned fish; set aside.
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.
Pour tomato mixture over fish. Bake, uncovered, in 400 degree oven for 15-20 minutes or until fish flakes easily with fork.
Presentation: Serve each fillet wih sauce; garnish with parsley.

DRUNKEN FISH

Drunken Fish image

I have had "drunken whatever" but this is the first time I have had a chance to try drunken fish!!! A little too, too spicy(hiatal hernia)but I ate it anyway & it is delicious. Had this at Gail's house and was hoping to have it posted by El Cinco de Mayo but am just inputting(05/05/08/)t. This is delicious with rice(you know how we Cubans are!)and with guacamole, salsa & tostones!!! That is how we had it! Wonderful! Didn't include resting or cooling times.

Provided by Manami

Categories Mahi Mahi

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 fresh salmon steaks (about 1-1/4 pounds) or 4 frozen salmon steaks, 1 inch thick (about 1-1/4 pounds)
3 mulato bell peppers (she used a combination of the two) or 2 -3 tablespoons chili powder (she used a combination of the two)
1/4 cup tequila (she used tequila) or 1/4 cup dry red wine (she used tequila)
1/2 cup chopped onion (1 medium)
2 garlic cloves, minced
1 tablespoon olive oil or 1 tablespoon cooking oil
2 cups chopped fresh tomatoes (2 large) or 1 (14 1/2 ounce) can diced tomatoes, undrained
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon ground cumin
lime slice (optional)
fresh oregano sprig (optional)
3 cups hot cooked rice (optional)

Steps:

Thaw fish; rinse fish; pat dry.
Set aside.
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, and cumin.
Add blended tequila mixture and chili powder, if using.
Bring to boiling; reduce heat.
Simmer, covered, for 10 minutes.
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.
Season fish to taste with salt and ground black pepper. I.
If desired, garnish with lime slices and oregano sprigs and serve with rice.
Pass remaining sauce.
MAKE AHEAD:.
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.

Tips:

Use fresh, firm-fleshed fish: White fish such as tilapia, cod, or halibut work well for this recipe.
Don't overcook the fish: Fish cooks quickly, so be careful not to overcook it. Overcooked fish will be tough and dry.
Use a flavorful marinade: The marinade is what gives this dish its delicious flavor. Be sure to use a marinade that has a good balance of sweet, sour, and savory flavors.
Grill the fish over medium-high heat: This will help to create a nice sear on the outside of the fish while cooking the inside through.
Serve the fish with your favorite sides: This dish can be served with a variety of sides, such as rice, roasted vegetables, or grilled corn on the cob.

Conclusion:

Pescado borracho, or drunken fish, is a delicious and easy-to-make dish that is perfect for a summer cookout. The marinade infuses the fish with flavor, and the grilling process creates a nice sear on the outside while cooking the inside through. Serve this dish with your favorite sides for a complete and satisfying meal.