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BEER-POACHED FISH WITH LEMON AND ROSEMARY

BEER-POACHED FISH WITH LEMON AND ROSEMARY

BEER-POACHED FISH WITH LEMON AND ROSEMARY

Serves: 3-4

INGREDIENTS

  • 1 pack of whitefish (such as pollock, haddock, cusk, cod, whiting), cut into 3-4 portions
  • 1 clove garlic, minced
  • 1 shallot, sliced thin
  • 12-14oz Belgian style white beer or summer ale
  • 2 large sprigs of fresh rosemary, stem removed and finely chopped
  • Zest and juice from 1 lemon
  • 1 TBSP brown sugar
  • 4 TBSP butter
  • Salt and pepper to taste

INSTRUCTIONS

1. Saute shallot and garlic until tender, using butter or a light oil. 2. Add beer, lemon zest, lemon juice, rosemary, brown sugar and butter. Bring to a simmer. 3. Add fish and cook on low for 5-7 minutes, being careful not to overcook. You're looking for the fish to turn opaque and white. 3. Finish with the butter and season with salt and pepper.

Side notes: Make sure you have crusty bread on the table to soak up the incredible poaching liquid. Serve with your favorite sides and the beer you used for this recipe. 

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