Prep 5 mins
Cook 30 mins
Beer sauce... put it together with fish and lots of crusty bread and/or potatoes with all the toppings, and this one will please the guys for sure! :)
- 3 tablespoons olive oil
- 1 tablespoon butter
- 1 large onion, diced
- 1 clove garlic, minced finely
- 2 tablespoons flour
- 1 1⁄2 cups room-temperature beer
- 2 tablespoons brown sugar
- 1⁄4 teaspoon dry mustard
- 1⁄4 teaspoon black pepper, to taste
- 2 teaspoons Worcestershire sauce
- salt, to taste
- 6 (8 ounce) fish fillets (trout, bass, salmon, etc)
- In a very large skillet, melt together the olive oil and butter, then sauté diced onion over medium-low heat until it is translucent, about 5 to 7 minutes.
- Stir in the garlic and sprinkle the flour over it all then cook for 2 minutes, stirring constantly to coat.
- Add the beer, brown sugar, mustard, pepper, and Worcestershire sauce to skillet and heat until sauce thickens, stirring constantly; season with salt to taste.
- Place fish pieces in the skillet and cook until fish flakes easily with a fork.
- Serve and enjoy!
- Note: if you don't have a sufficiently large skillet to cook all the fillets at once, you may need to cook the fish in two batches after the sauce is completed or use two pans with the sauce divided between them.
This came out pretty nice - I used salmon and dark beer. I think that with the right beer and right fish it might be spectacular, but it didn't quite work that well for me. A good dinner, though. Thank you for posting this recipe.