Drunken fish (rice)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Dressed red snapper (head removed) |
| ½ | cup | Chopped onion |
| 1 | Clove garlic, minced | |
| 2 | tablespoons | Olive oil |
| ⅔ | cup | Beer |
| 3 | mediums | Tomatoes, peeled, seeded, and chopped |
| ¼ | cup | Snipped parsley |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Dried oregano, crushed |
| ½ | teaspoon | Crushed red pepper |
| ¼ | teaspoon | Ground cumin |
| ½ | cup | Sliced pimiento-stuffed olives |
| 1 | tablespoon | Cornstarch |
Directions
Cook onion and garlic in hot oil until tender. Add beer, tomatoes, parsley, sugar, oregano, red pepper, and cumin. Bring to boil, reduce heat, cover and simmer for 5 minutes. Place fish in greased 13x9x2-inch baking dish. Season cavity of fish with ground pepper.
Stir olives into tomato sauce and pour over fish. Cover and bake at 350 degrees for 45-60 minutes. Remove fish to platter and keep warm.
Combine cornstarch and 2 TBS cold water. In saucepan, combine pan juices and cornstarch mixture. Cook an d stir until bubbly, cook 1 minute more. Pass with fish. Makes 6 servings. From the files of Al Rice, North Pole Alaska. Feb 1994