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| 3 x ca. 450 g | Dressed red snapper (head removed) |
| 1/2 Tasse | onion chopped |
| 1 | cloves garlic minced |
| 2 Esslöffel | olive oil |
| 2/3 Tasse | beer |
| 3 mittel | Tomatoes, peeled, seeded, and chopped |
| 1/4 Tasse | parsley snipped |
| 1 Teelöffel | sugar |
| 1/2 Teelöffel | Dried oregano, crushed |
| 1/2 Teelöffel | red pepper crushed |
| 1/4 Teelöffel | ground cumin |
| 1/2 Tasse | Sliced pimiento-stuffed olives |
| 1 Esslöffel | cornstarch |
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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
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