Trout or Bass in Beer Sauce
Submitted by jerryw
Fresh trout or bass simmered in a rich beer sauce with brown sugar and Worcestershire. This easy Canadian-style skillet fish dinner is ready in 30 minutes flat.
YIELD
6 servingsPREP
10 minCOOK
15 minREADY
30 minThere’s something deeply satisfying about a skillet full of fish bubbling away in a golden beer sauce.
This Canadian-inspired recipe lets you use whatever’s biting, whether that’s trout or bass, and wraps it in a sauce built on sautéed onions, a splash of beer, brown sugar, and a kick of Worcestershire.
The whole thing comes together in one pan and under 30 minutes, making it a weeknight winner for anyone who loves freshwater fish.
Pro Tips
- Pick your brew wisely. A lighter lager or pale ale keeps the sauce smooth and slightly sweet. Dark stouts can overpower the fish.
- Don’t rush the roux. Cooking the flour with the onions for a full two minutes removes that raw flour taste and gives the sauce body.
- Fresh catch, fresh results. If you’re working with just-caught fish, pat it dry before adding to the skillet so the sauce clings properly.
- Check early. Thinner fillets can cook in under 10 minutes. Pull the fish the moment it flakes with a fork to keep it tender.
Ingredients
Directions
In a large skillet, sauté diced onion in hot oil until it becomes translucent.
Add flour to onions and, stirring constantly, cook for 2 minutes.
Add beer, brown sugar, pepper, and Worcestershire sauce to skillet and heat until sauce thickens.
Stir constantly.
Carefully place fish pieces in skillet.
Cook until fish flakes easily with a fork.
Comments
