Drunken Fish

Pescado Borrachos

A number of traditional Mexican dishes have “drunken” sauces that may use wine or tequila.

6 servings


  • 6 red snapper fillets
  • flour, seasoned with salt and pepper
  • 1/4 cup oil
  • 1 clove garlic, minced
  • 1 cup chopped onion
  • 11/2 cups crushed tomatoes
  • 2 tbsp ancho powder
  • 1/2 tsp epazote
  • 1/2 tsp Mexican oregano
  • 1/2 tsp cumin
  • salt and pepper
  • 2 cups dry red wine
  • 2 tbsp capers


Dredge the fish with seasoned flour. Brown the fish in oil in a skillet. Remove fish from pan and place the fish in a shallow baking dish.

Add onion and garlic to oil remaining in skillet and cook until soft.

Add tomatoes, ancho powder, epazote, oregano, and cumin. Bring to boiling, stirring constantly. Season to taste with salt and pepper. Stir in red wine and mix well.

Pour sauce over fish in baking dish. Bake at 350° about 30 minutes, or until fish flakes easily.

Garnish with capers and serve.