Drunken Fish - cooking recipe

Ingredients

4 4 fresh salmon steaks (about 1-1/4 pounds) or 4 frozen salmon steaks, 1 inch thick (about 1-1/4 pounds)
3 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
1 cups chopped fresh tomatoes (2 large) or (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)

Preparation

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.