Baked Fish In Beer

Ingredients:

2-3 lbs. Fish (any kind)

1 garlic clove (chopped)

½ tsp. thyme

1-2 celery stalks (chopped)

2 tsp. salt

1 tbsp. parsley (chopped)

1 tsp. cayenne pepper

Juice of ½ lemon

1 small bottle beer (any kind)

2 bay leaves

Instructions:

Season fish with garlic, salt, thyme, celery, parsley, pepper and lemon. Cut into serving pieces and arrange in a greased Pyrex dish. Pour on beer, add bay leaves and cover with foil. Bake in a moderate oven until fish is cooked. Serve with vegetable salad.

Note: Fish may be pouched gently on top of stove instead of baked. 

STUFFED FISH

Ingredients:

3 or 4 lb. whole fish (cleaned & scaled-with or without head & tail)

3 tbsp. butter or margarine

Salt & pepper to taste

2 garlic cloves (minced)

1 large onion (thinly sliced)

2 cups bread crumbs

¼ cup scallions (chopped)

1 hot pepper (seeded & chopped)

2 tbsp. lime or lemon juice

1 tomato (sliced)

1 cup hot water

Instructions:

Split the fish lengthwise to expose the cavity. Rub the fish inside and outside with a mixture of butter/margarine, salt, pepper and garlic. Let stand while preparing stuffing. Stuffing: Heat 2 tbsp. butter/margarine and lightly sauté half the onions, hot pepper, lime juice and salt & pepper to taste (the consistency of the stuffing should be moist). Fill the cavity with the stuffing. Secure edges with skewers or tie together. Place fish in a buttered baking dish and arrange the remaining onion slices and tomatoes over the fish and sprinkle with bread crumbs. Add 1 cup of hot water to the dish. Bake at 400 degrees for 30-40 minutes.