02-18-2005, 12:50 PM
[font "Times New Roman"][red][size 4]BEER STEAMED FILLETS[/size][/red][/font] [center][size 3][font "Times New Roman"] [/font][/size][/center]
[size 3][font "Times New Roman"] This is a good way to use a quantity of small fillets, from sunfish, white bass, yellow perch or other firm-fleshed small fish. You can also use strips or cubes cut from larger fish fillets…from bass, walleye, stripers, cod, etc. Small fillets or cubes cook faster. While the beer imparts a nice flavor, the alcohol cooks away and there is none left in the cooked fillets. [/font][/size]
[size 3][font "Times New Roman"] It is recommended that you use a large steamer pan, but you can get by with a regular large sauce pan or kettle…as long as there is a good lid to help keep in the steam and pressure.[/font][/size]
[size 3][font "Times New Roman"] [/font][/size]
[size 3][font "Times New Roman"]STEP BY STEP:[/font][/size]
[size 3][font "Times New Roman"] [/font][/size] [ol] [li][size 3][font "Times New Roman"]Into a large steamer pan or regular soup kettle, empty one can of beer, and bring to the bubbling stage over high heat.[/font][/size][/li] [li][size 3][font "Times New Roman"]Dump in a pound or so of clean, boneless fillets.[/font][/size][/li] [li][size 3][font "Times New Roman"]Maintain high heat to start beer foaming up around the fillets.[/font][/size][/li] [li][size 3][font "Times New Roman"]Hold down the lid of the pan, to create pressure and keep in the steam. Open the lid briefly a couple of times, to allow some to escape, and immediately clamp it down again.[/font][/size][/li] [li][size 3][font "Times New Roman"]Within three to five minutes, the thin fillets will be white and flaky. Remove from heat and pour off the liquid.[/font][/size][/li] [li][size 3][font "Times New Roman"]Divide among the dining participants and serve either in a shallow bowl or on a plate with steamed vegetables.[/font][/size][/li] [li][size 3][font "Times New Roman"]If calories and cholesterol are considerations, simply dribble on some fresh lemon juice and sprinkle with savory seasonings. If not, then serve with hot garlic butter, for dipping. Some folks prefer a spicy horseradish seafood cocktail sauce or tartar sauce.[/font][/size][/li] [li][size 3][font "Times New Roman"]Close your eyes and pretend they are high priced lobster or shrimp.[/font][/size][/li][/ol]
[font "Times New Roman"] [/font][size 3][font "Times New Roman"] Do as many batches as you have fish or appetites. The ratio of one can of beer to a pound of fillets is about right in most cases. You can do a bit more fish with one can, but don’t reuse the beer for a second batch. When it’s shot, it’s shot.[/font][/size]
[font "Times New Roman"] [/font]
[size 3][font "Times New Roman"] Any uneaten fillets can be refrigerated. They are great when broken up into a garden salad, with your choice of dressings. Or, you can make a cold fish sandwich on a nice roll with lettuce, tomato, cheese and chopped onions. [/font][/size]
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[size 3][font "Times New Roman"] This is a good way to use a quantity of small fillets, from sunfish, white bass, yellow perch or other firm-fleshed small fish. You can also use strips or cubes cut from larger fish fillets…from bass, walleye, stripers, cod, etc. Small fillets or cubes cook faster. While the beer imparts a nice flavor, the alcohol cooks away and there is none left in the cooked fillets. [/font][/size]
[size 3][font "Times New Roman"] It is recommended that you use a large steamer pan, but you can get by with a regular large sauce pan or kettle…as long as there is a good lid to help keep in the steam and pressure.[/font][/size]
[size 3][font "Times New Roman"] [/font][/size]
[size 3][font "Times New Roman"]STEP BY STEP:[/font][/size]
[size 3][font "Times New Roman"] [/font][/size] [ol] [li][size 3][font "Times New Roman"]Into a large steamer pan or regular soup kettle, empty one can of beer, and bring to the bubbling stage over high heat.[/font][/size][/li] [li][size 3][font "Times New Roman"]Dump in a pound or so of clean, boneless fillets.[/font][/size][/li] [li][size 3][font "Times New Roman"]Maintain high heat to start beer foaming up around the fillets.[/font][/size][/li] [li][size 3][font "Times New Roman"]Hold down the lid of the pan, to create pressure and keep in the steam. Open the lid briefly a couple of times, to allow some to escape, and immediately clamp it down again.[/font][/size][/li] [li][size 3][font "Times New Roman"]Within three to five minutes, the thin fillets will be white and flaky. Remove from heat and pour off the liquid.[/font][/size][/li] [li][size 3][font "Times New Roman"]Divide among the dining participants and serve either in a shallow bowl or on a plate with steamed vegetables.[/font][/size][/li] [li][size 3][font "Times New Roman"]If calories and cholesterol are considerations, simply dribble on some fresh lemon juice and sprinkle with savory seasonings. If not, then serve with hot garlic butter, for dipping. Some folks prefer a spicy horseradish seafood cocktail sauce or tartar sauce.[/font][/size][/li] [li][size 3][font "Times New Roman"]Close your eyes and pretend they are high priced lobster or shrimp.[/font][/size][/li][/ol]
[font "Times New Roman"] [/font][size 3][font "Times New Roman"] Do as many batches as you have fish or appetites. The ratio of one can of beer to a pound of fillets is about right in most cases. You can do a bit more fish with one can, but don’t reuse the beer for a second batch. When it’s shot, it’s shot.[/font][/size]
[font "Times New Roman"] [/font]
[size 3][font "Times New Roman"] Any uneaten fillets can be refrigerated. They are great when broken up into a garden salad, with your choice of dressings. Or, you can make a cold fish sandwich on a nice roll with lettuce, tomato, cheese and chopped onions. [/font][/size]
[signature]