Beer-braised Tilapia with Mushrooms and Tomatoes
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.
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
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.