Wednesday, December 16, 2009

Recipe of the Week: Roasted Fish with Wheat Beer Sauce

Last Saturday I was busy in the kitchen trying out a new recipe. This one was mailed into the newspaper on a press release from the National Beer Wholesalers Association. You may think homemade beer recipe? Nope. Instead a press release was filled with recipes that include beer based sauce. Being the beer lover that I am and dating a beer lover, I thought why not try one of the recipes.

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

  1. 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.
  2. 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.
  3. 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.
I also made a {Banana Cream Pie} for dessert. Recipe did not come from the National Beer Wholesalers Association.

{Stay Tuned}

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!

2 comments:

Lexi said...

What's with all of the fish recipes?

Weddings Unveiled Magazine said...
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