½ cup olive oil
¼ cup gold or dark rum
¼ cup fresh lime juice (2-3 limes)
1 tablespoon cider vinegar
2 tablespoons tomato paste
5 garlic cloves, minced
2 teaspoons dried Italian seasoning (OR ¼ tsp each rosemary, thyme, marjoram, oregano)
Salt and pepper to taste
2 Ibs snapper fillets
2 bay leaves
1/2 large yellow onion, small dice
1 large firm tomato, thinly sliced
1/2 green bell pepper, medium dice
¼ cup pimento-stuffed small green olives sliced
2 tablespoons capers
4 cups cooked Wondergrain Pearled or Whole Grain sorghum (See notes)

1. Combine olive oil, rum, lime juice, vinegar, tomato paste, garlic, Italian seasoning, salt and pepper in a small bowl. Add the fish and coat well.  Marinate in the refrigerator for at least 30 minutes.
2. Preheat oven to 375°F.  Reserve the marinade and place snapper in a baking dish. Place bay leaves in dish on each side of the fish. Arrange onion and tomato slices over fish. Sprinkle diced pepper, olives and caper over top. Top fish with marinade (make sure you drizzle on all the vegetables so they can absorb flavor while cooking).
3. Bake fish for 25 to 30 minutes until it flakes easily. Don’t overcook.
4. If the gravy is too thin, pour in a pan and reduce on medium heat to desired consistency.
5. Warm up thawed cooked Wondergrain approximately 5 minutes before the fish is done.
6. Arrange Wondergrain on a serving platter.  Add cooked fish topped with vegetables.  Drizzle the gravy on top of the fish.
7. You are ready for your drunken fish Wondergrain style!

TIPS

If cooking the grain at the same time as preparing the fish, start cooking Wondergrain according to directions on the package or on our website BEFORE starting the marinade. For more flavor, use vegetable or chicken broth instead of water. 

To save time, it is recommended that you always keep cooked Wondergrain in your freezer and warm up as needed for your salads, stir-fries, and pretty much any dish. If  frozen or refrigerated, reheat in the microwave (cover with a moistened paper towel) or on the stovetop to loosen up the grain. If a bit dry, add moisture or olive oil or butter. Fluff up with a fork.