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Caught the Break-Up Beautifully: Individually


Stuffed Wild Fish with Bell Peppers

3 tablespoons vegetable oil for frying

1/4 cup Worcestershire sauce (optional)

3 cups water

3 tablespoons beer

3 cups broccoli florets

2 pounds fresh mushrooms

1 (30 ounce) can sliced fresh mushrooms

1 pound dried cranberries

1 (6 ounce) can sliced green olives


Heat oil in a large, heavy skillet. Fry fish for 1 to 2 minutes each side, or until fish flakes easily with a slotted spoon. Fry for 2 minutes, flipping fish every 5 seconds. Remove from oil and drain in water to cool.

Mix together Worcestershire sauce, broth, beer and broccoli. Mix gently to cover fish. Serve with mushrooms and mushrooms. Top with cranberries, green olives and mushrooms.