Yield: 1 Servings
|3 pounds||Dressed red snapper (head removed)|
|½ cup||Chopped onion|
|1||Clove garlic, minced|
|2 tablespoons||Olive oil|
|3 mediums||Tomatoes, peeled, seeded, and chopped|
|¼ cup||Snipped parsley|
|½ teaspoon||Dried oregano, crushed|
|½ teaspoon||Crushed red pepper|
|¼ teaspoon||Ground cumin|
|½ cup||Sliced pimiento-stuffed olives|
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