Malt Crusted Lake Superior Whitefish
Prep Time:8 minutes
Cook Time:10 minutes
2lbs Skinned/Pinboned Lake Superior Whitefish Fillets, Cut into 4oz pieces
2 cups Ground and Sifted Brewers Malt
2 tbs. Extra Virgin Olive Oil
1lb Trimmed Asparagus
1pt. Grape Tomatoes, Halved
1 Yellow Summer Squash, Sliced
1 Tbs. Fresh Minced Garlic
1 cup SOUTH SHORE BREWERY Inland Sea Pilsner Beer
1/2 cup Chicken Broth
1 stick Cold Butter, Cut into small pieces
Salt and Pepper to taste
Lightly season fish with salt and pepper. Dredge fish in brewers malt until lightly coated. Set aside.
In a large saute pan over medium/high heat, fry fish in olive oil for 90 seconds on each side. Remove from pan and set aside on plate to stay warm. Turn down heat to medium and add garlic, tomatoes, asparagus, and squash. Saute for 3 minutes.
Add beer and chicken broth to pan and cook for 4-5 minutes, or until alcohol is evaporated and the liquid is reduced by half.
Turn off heat and add cold butter piece by piece, while constantly stirring, until a lightly thickened sauce is achieved. Season with salt and pepper to taste.
Pour vegetables and sauce onto plate and arrange fish on top. Garnish with fresh chopped herbs and lemon.
This dish can be served with roasted potatoes, rice, or buttered noodles.