Drunken Fish

Fish Recipes — By gulfscapes magazine on March 6, 2008 at 9:02 am

Serve with tortillas , hard rolls or with rice.

3- to 4-pound red snapper with head removed and scaled
1 cup chopped onion
2 cloves garlic, minced
2 tablespoons olive oil
1 can beer – dark beer is our choice
3 tomatoes, chopped
half a cup of parsley
1 teaspoon dried oregano
half a teaspoon red pepper, crushed
1 cup green "martini" olives stuffed with pimiento
1 tablespoon arrowroot or cornstarch

Cook onion in olive oil in a pan with garlic over low heat until translucent. Add beer, tomatoes, parsley, sugar, oregano pepper and salt. Bring to a boil, reduce heat and simmer five minutes.

Heat oven to 350 degrees – 325 degrees for convection ovens. Place fish in a greased baking dish. Season fish cavity with salt and pepper – add the odd lemon slice if you like.

Stir olives into above sauce and pour over fish. Cover and bake 45 to 60 minutes. Turn off the oven, pour the pan juices from the cooked fish into a saucepan and return the fish to the oven to stay warm. Combine two tablespoons water with arrowroot or cornstarch. Mix this with pan juices in a saucepan and cook over medium high heat until the sauce thickens. Pour sauce over fish and serve.