Ingredients
- 4 (6 to 8-ounce) skinless halibut fillets
- 1 (12-ounce) bottle amber beer
- 2 teaspoons seafood seasoning (recommended: Old Bay)
- 10 whole black peppercorns
- 1/2 lemon, juiced
- 1 teaspoon salt
Directions
Place fish in a fish poacher or a wide skillet with 4-inch sides. Add enough water to cover the fish. Remove fish to plate and set aside. Add beer, seafood seasoning, peppercorns, lemon juice, and salt to pan. Bring to a boil over medium-high heat. Reduce heat to low. Return fish to pan and poach gently until just cooked through, about 8 minutes for a 1-inch-thick fillet.
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By scungilligirl2007
New Yawk City
on November 29, 2007
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So I was terribly disappointed in this dish because the beer just didn't go with this particular fish. I'll stick to white wine for cooking white fleshed fish.
By fasterpkatz_5245643
Raydon, TN
on May 10, 2006
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This is much better with white wine and herbs. The ale is very bitter and ruins the fish.
By myad_5223165
Marketville, TN
on April 20, 2006
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It was a bit bitter and needed something to pick it up a bit.
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