Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        dressed red snapper -- (head, removed)
     1/2  cup           chopped onion
   1      clove         garlic -- minced
   2      tablespoons   olive oil
     2/3  cup           beer
   3      medium        tomatoes -- peeled, seeded, and
                        -- chopped
     1/4  cup           snipped parsley
   1      teaspoon      sugar
     1/2  teaspoon      dried oregano -- crushed
     1/2  teaspoon      crushed red pepper
     1/4  teaspoon      ground cumin
     1/2  cup           sliced pimiento-stuffed -- olives
   1      tablespoon    cornstarch

Preparation:

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 350F 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.