White Fish Fillets With Browned Butter-Ale Sauce

From PILCookbooks.com. Cooking with Beer.

• Ready In: 28 mins
• Serves: 4

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.