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Bonavista Halibut de la Mer Recipe


The Beer Fox says, “Liberty Ale mirrors the delicate flavors of the sea, and enhances those distinctive characteristics.”

Recommended Brew: Liberty Ale, Anchor Brewing Company, San Francisco, California USA

Style: American Pale Ale – Golden amber with white meringue-style head – Pleasant malts merge with the citrus and floral aromas of Cascade hops and finish dry and earthy.

1-1/2 lbs. halibut, haddock, or tuna steaks
16 oz. Liberty Ale
½ C. flour
½ tablespoon salt
½ tablespoon fresh ground pepper
½ C. olive oil (for frying)

Fresh sprigs of rosemary (for garnish)

Bonavista Sauce:
3 medium bell peppers - red, yellow, and green – seeded and diced
1 medium onion, diced
8 oz. Liberty Ale
1 C. chicken broth
½ C. low salt soy sauce
½ C. catsup
¼ C. wine vinegar
¾ C. granulated sugar
1 tablespoon cornstarch
1 large tomato, diced

Cut fish into 1-inch chunks. Arrange in non-metallic baking dish. Pour 16 oz. Liberty Ale over all, and let soak in refrigerator for 2 hours. Drain. Set aside.

In small saucepan, simmer peppers and onion in 8 oz. Liberty Ale for 20 minutes. Drain all but 2 tablespoons of liquid. Set aside.

Mix together flour, salt and pepper. Dip soaked fish chunks in flour. In large skillet, fry fish in olive oil until light golden brown and cooked through. Drain on paper towels.

In small saucepan, mix chicken broth, soy sauce, catsup and wine vinegar, stirring constantly to blend. Heat to boiling. Remove from heat.

Mix together sugar and cornstarch in small bowl. Add a small amount of the hot liquid, stirring until it becomes thick and smooth. Briskly whisk sugar mixture into hot broth blend. Add peppers and onion mixture and mix thoroughly.

Transfer to serving dish. Gently fold in golden-fried fish pieces and diced tomato. Garnish with fresh rosemary. Serve.

* Health Benefit: Rich in protein, B-complex vitamins, vitamin C, niacin, magnesium, pantothenic acid

 

Cheers!
 

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Content copyright © 2014 by Carolyn Smagalski. All rights reserved.
This content was written by Carolyn Smagalski. If you wish to use this content in any manner, you need written permission. Contact Carolyn Smagalski for details.

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