Beer-braised Tilapia with Mushrooms and Tomatoes

Beer-braised Tilapia with Mushrooms and Tomatoes
Author
Katie Kambridge
Source of Recipe
The Boston Globe, September 5, 2007
Serves/Makes/Yields
4
Recipe Description

This dish gets a robust and piquant character from the combination of spicy chili powder, acidic tomatoes, earthy mushrooms, and the malted flavor of the beer. 

 

Ingredients

1 teaspoon chili powder

2 teaspoons garlic minced

2 teaspoons all-purpose flour

1/4 teaspoon salt

1 pound tilapia cut into 2-inch pieces

1 tablespoon extra virgin olive oil

1 large onion yellow, chopped (about 1 1/2 cups)

8 ounces mushrooms sliced, white

12 ounce beer bottle mild, (such as pale ale)

1 can diced tomatoes 14 1/2 ounce

2 tablespoons Worcestershire sauce

2 teaspoons hot sauce

1/4 cup parsley chopped, flat-leaf 

 

Preparation

1. In a pie plate or other shallow dish, combine chili powder, garlic, flour, and salt. Add fish and toss to coat evenly.

2. In a large, deep skillet with a tight-fitting lid, 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.

3. Add the onions and mushrooms to the skillet. Saute until the mushrooms and onions have softened, 4 to 5 minutes.

4. 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.

5. 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. 

 

Type of Meal