¼ cup oil

6 red snapper fillets 

Flour, seasoned with salt and pepper

1 garlic clove, minced

1 cup chopped onion

1½ cups crushed tomatoes, undrained

2 Tbsp ancho powder

2 tsp fresh epazote leaves

2 tsp fresh oregano leaves

½ tsp dried ground cumin

Salt and pepper

1 cup tequila

Fresh cilantro for garnish

Preparation:   Serves 6

Preheat oven to 350°F.

Heat oil in a skillet over medium-high heat. Dredge the fish with seasoned flour and place into the oil. Turn fish after about
3 to 5 minutes, until both sides are golden brown. Remove fish from skillet and place in a shallow baking dish. Repeat for
all fish fillets.

Add garlic and onion to oil remaining in skillet and cook until soft. Add tomatoes, ancho powder, epazote, oregano and cumin. Bring to a simmer, stirring constantly. Season to taste with salt and pepper. Remove skillet from heat and stir in tequila. Pour sauce over fish in baking dish. Bake about 30 minutes, or until fish flakes easily. Garnish with cilantro and serve.