Yield: 1 Servings
Measure | Ingredient |
---|---|
3 pounds | Dressed red snapper (head removed) |
½ cup | Chopped onion |
1 \N | 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 |
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