Drunken fish (rice)

1 Servings

Ingredients

Quantity 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

Directions

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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