White Fish Fillets With Browned Butter-Ale Sauce |
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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 4 |
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From . Cooking with Beer. Ingredients:
1 1/2 lbs mild white fish fillets, such as roughy |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/4 cup all-purpose flour |
2 tablespoons olive oil |
3/4 cup brown ale |
1/4 cup butter |
1 shallot, chopped |
Directions:
1. Season fish with salt and pepper. Dredge in flour. Heat oil in a large nonstick skillet over medium-high heat until hot. Cook fish 4 to 5 minutes, turning once, until golden brown and cook through; set aside.
2. Cook Ale in a small sauce pan over high heat 10 minutes, or until reduced to 1 tablespoon; remove from pan and set aside.
3. Reduce heat to medium-high. Add butter. When butter is melted, add shallot; cook, stirring occasionally, 2 minutes or until light golden brown. Remove fro heat; add Ale, swirling to mix and pour over reserved fish.
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