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CATEGORY CUISINE TAG YIELD
Seafood, Grains Fish 1 Servings

INGREDIENTS

3 lb Dressed red snapper (head removed)
1/2 c Chopped onion
1 Clove garlic, minced
2 tb Olive oil
2/3 c Beer
3 md Tomatoes, peeled, seeded, and chopped
1/4 c Snipped parsley
1 ts Sugar
1/2 ts Dried oregano, crushed
1/2 ts Crushed red pepper
1/4 ts Ground cumin
1/2 c Sliced pimiento-stuffed olives
1 tb Cornstarch

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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