Makes 6 servings.


  • 1 12-ounce can beer
  • 1 10-ounce package frozen Peas and carrots, thawed
  • 1 medium Onion, finely chopped
  • 1/2 medium red pepper, finely chopped
  • 1/4 cup butter or margarine
  • 1 tablespoon Chicken bouillon granules
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon seafood seasoning
  • 1/2 teaspoon dried dill weed
  • 1 1/2 pounds fillets, cut into serving-size pieces
  • 1 cup uncooked rice
  • 1/4 cup sliced ripe olives


  1. Pour beer into large skillet; stir in Peas and carrots, Onion, red pepper, butter, bouillon granules, parsley, seafood seasoning and dill.
  2. Bring to a boil and simmer, uncovered, 3 to 5 minutes.
  3. Add ; cover and simmer 5 minutes or until flakes easily with fork.
  4. Remove ; keep warm.
  5. Measure liquid in skillet; add enough water to bring total liquid to 2 cups.
  6. Stir in rice; bring mixture to a boil.
  7. Reduce heat, cover, and simmer 20 to 25 minutes (50 to 55 minutes for brown rice) or until rice is tender and liquid is absorbed. Fluff with fork.
  8. Arrange over rice; garnish with .

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