Tilapia fillets are seasoned and sauteed, then braised with beer, onions, mushrooms, and tomatoes.
1 tablespoon chili powder
2 teaspoons minced garlic
2 teaspoons all-purpose flour
3/4 teaspoon salt
1 pound tilapia or catfish fillets, cut into 2-inch wide pieces
1 tablespoon extra-virgin olive oil
1 large yellow onion, chopped
8 ounces sliced white mushrooms
1 bottle (12 ounce size) pale ale
1 can (14.5 ounce size) diced tomatoes
2 tablespoons Worcestershire sauce
2 teaspoons hot sauce
3/4 cup chopped flat-leaf parsley
In a pie plate or other shallow dish, combine chili powder, garlic, flour and salt. Add tilapia and toss to coat evenly.
In a large, deep skillet with a cover, heat the oil over medium-high heat. Add the fish and cook until browned on both sides, about 2 minutes per side. Transfer the fish to a plate and set aside.
Add the onions and mushrooms to the skillet. Saute until the mushrooms and onions have softened, 4 to 5 minutes.
Stir in the beer, tomatoes (with their juice), Worcestershire and hot sauce. Bring the mixture to a boil, then lower the heat to medium and simmer for 5 minutes.
Return the fish to the skillet. Cover and continue simmering until the fish is opaque in the center and flakes easily, about 5 minutes.
Serve sprinkled with chopped parsley.
lynnemarie
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reviews & comments
June 26, 2013
Everything about this recipe was wonderful. The spices on the fish added flavor without taking over the whole dish. The vegetables were tender and the beer braising liquid made the fish extra tender and tasty.