Drunken fish (rice)

Yield: 1 Servings

Measure 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

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

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