White Fish Fillets With Browned Butter-Ale Sauce

1. 1

   Season fish with salt and pepper.

2. 2

   Dredge in flour.

3. 3

   Heat oil in a large nonstick skillet over medium-high heat until hot.

4. 4

   Cook fish 4 to 5 minutes, turning once, until golden brown and cook through; set aside.

5. 5

   Cook Ale in a small sauce pan over high heat 10 minutes, or until reduced to 1 tablespoon; remove from pan and set aside.

6. 6

   Reduce heat to medium-high.

7. 7

   Add butter.

8. 8

   When butter is melted, add shallot; cook, stirring occasionally, 2 minutes or until light golden brown.

9. 9

   Remove fro heat; add Ale, swirling to mix and pour over reserved fish.

* Per serving · 4 servings · Values may vary.

No additional tips available.