We did. It was a good call as it was delicious and easy to make. Pair with a bag salad and a Pasta Roni box and you've got dinner.
Roasted Fish with Wheat Beer Sauce
2 Halibut or Salmon Fillets (We used fresh Salmon...not canned)
1/2 tsp. salt
1/2 tsp. pepper
1 TBLS olive oil
t tsp butter
1 TBLS balsamic vinegar
1 bottle of Wheat Beer
1 15 oz. can of diced tomatoes, drained
1/4 cup heavy cream
1 TBLS tarragon leaves
- Preheat oven to 450 degrees. Place baking dish in oven (empty). Rinse fillets and dry thoroughly with a paper towel; season with salt and pepper.
- In large skillet over medium heat high, warm olive oil. When oil is hot, add butter. When melted, add vinegar and cook for 30 seconds. Add wheat beer and bring to a boil. Boil mixture until beer is reduced to 1 1/2 cups, about 4 to 5 minutes. Stir in tomatoes, cream, and tarragon, cook mixture 1 1/2 minutes longer.
- Place fish in baked dish in oven. Immediately after pour hot tomato mixture on top. Roast for 10 to 15 minutes until fish is firm to touch and flaky by fork. Serve with tomato mixture on top.
Tip of the recipe: While standing at the grocery store fish counter, the cowboy distracted the women with talking about 'getting old'. The salmon was priced at $6.99/pound. The women entered into the system, $1.99/pound. Our 1.25 lbs. of salmon costs us $2.35. Hollar!