| 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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