Fish cooked in beer is one of the most flavorful ways to prepare your flaky white fleshed fish.
I am not just talking about the wonderful beer-battered fish in chips style preparation either. I am talking about poached, fried, grilled, steamed, and broiled fish. Beer adds a great aroma and flavor no matter how you cook with it.
You can use any white-fleshed flaky fish like Ling Cod, Rockfish, any of your Sea Bass, Grouper, Sole, Halibut, Escolar, Mahimahi (Dorado or Wahoo), Black Cod or Ono (now, those are the ones that I have prepared with beer successfully, and I am sure you could use other fish like Catfish, Waleye, Perch, Sunfish, and the like just as well).
The beer you use is simply up to you. I have sat through so many arguments about what kind of beer to use it makes my head spin. I like to use a crisp beer like Rolling Rock or Heineken. It is not too heavy nor too flavorful for the milder fish. For the more flavorful fish like the escolar and Black Cod, I use Red Hook ESB.
It does not take much beer to flavor you fish. Just you about a quater to half of the beer you have opened already and pour it over the fish and cook as normal. As far as seasonings go, I keep it simple and let the beer do the seasoning. Oh, I may add a pinch of salt or lemon pepper, but that is about it.
The next time you have some fish and want to do something a little different, pour a little beer over it and cook it.
If you have a recipe or would like one, leave a comment and we can share with all.............