Scott Leysath, SportingChef.com
A fool-proof way to prepare fish, especially light, flaky fish that tends to fall apart on the grill. Poaching keeps the cooked fish moist, flavorful and all in one piece. The choice of beer is up to you. For less beer flavor, use a light beer. For a more pronounced hoppy taste, go for something dark and higher in alcohol. I like to serve this over steamed rice or creamy risotto.
4 servings
4 6 to 8 ounce fish fillets
3 cloves garlic, minced
1 medium onion, sliced into thin rings
1/2 cup red bell pepper, diced
4 tablespoons butter, cut into 4 slices
kosher salt and freshly ground pepper
1 lemon, sliced into 4 slices
2 tablespoons brown sugar
Tabasco
1 12-ounce beer
1. Preheat oven to 400 degrees.
2. In a buttered baking dish, arrange onions, garlic and bell pepper over the bottom.
3. Place the 4 butter slices, spread apart, on top of the onion mixture.
4. Season fish on both sides with kosher salt and pepper. Place fish on top of each slice of butter. Place lemon on top of fish and sprinkle brown sugar over. Add a dash or two of Tabasco to the top of each fillet.
5. Add beer to dish. It should fill the dish until about halfway up the fish. Add more beer if needed. Place dish, covered, in the preheated oven. Cook for 15 minutes. Remove foil and cook for 5 minutes more.
6. To serve, arrange fish over rice, risotto or pasta. Spoon onion mixture and pan sauce over.
