Best Beer Poached Fish Recipes

BEER POACHED HALIBUT

Steps:

• Place the halibut steaks in one layer in a skillet with a lid.
• Add all the other ingredients except the onion& butter.
• Bring to a boil covered reduce heat and cook 1 minute.
• Strain off 1 cup of liquid, put the lid back on the skillet, remove from heat source and allow the fish to finish cooking 5-10 minutes depending on the thickness of the halibut (the steam inside the skillet will be enough to finish cooking the fish).
• Meanwhile bring the cup of liquid to a boil, reduce heat and cook uncovered until the liquid is reduced to apprx 1/3 cup, add the onions& whisk in the butter.
• Remove the halibut from the skillet (it should be opaque and flake easily when touched with a fork).
• Serve the sauce over the halibut steaks.

BEER POACHED SALMON

Steps:

• In a skillet, combine beer, lemon juice, onion, celery, salt, bay leaf and peppercorns. Bring to a boil and simmer for 10 minutes. Add salmon steaks, cover and simmer 15 minutes.
• Combine ingredients for tarragon mayonnaise and chill. Serve with salmon.

BEER POACHED FISH.

Steps:

• 1. In a large pan( I use a 12" cast iron dutch oven). combine every thing but the fish. Simmer on med-low heat for 15-20 min. Lay your fish into the liquid cover and simmer 10-15 min Or till fish flakes.
• 2. Carefully remove fish from pot and lay on a plater. Now combine 2 tablespoons of melted butter and 3 tablespoons flour with 1 1/2 cups of liquid from pot. Cook in a sauce pan till thickened. Pour over fish and serve.

BEER POACHED SALMON

Steps:

• Heat grill to medium-high heat.
• Place fish fillet onto center of large sheet heavy-duty foil. Bring up foil sides. Pour beer over fish. Fold to make packet.
• Place packet on grill; cover with lid. Grill 7 min. Carefully open foil packet. Sprinkle cheese over fish; reseal packet. Cover grill with lid; grill 5 min. or until fish flakes easily with fork.
• Remove fish from packet to serving platter; sprinkle with nuts and parsley.

CRISPY BEER-BATTERED FISH

Steps:

• In a shallow bowl, combine the cornstarch, baking powder, salt, Creole seasoning, paprika, cayenne and 1/2 cup flour. Stir in milk and beer until smooth. Place crackers and remaining flour in separate shallow bowls. Coat fillets with flour, then dip in batter and coat with crackers., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.