Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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