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Rainbow Trout in Beer Sauce


4 tablespoon Peanut oil
1 lg Red Onion, diced
2 tablespoon Fresh crushed Garlic
2 tablespoon Flour
1 1/2 c Dark Stout Beer
6 each Whole Cloves
2 tablespoon Brown sugar
1/4 teaspoon Freshed Cracked Pepper
2 teaspoon Worcestershire sauce
3 lb Rainbow or Brown Trout (Soaked overnight in Ginger Ale)

In a large skillet, sauté diced onion, and garlic in hot oil until it becomes translucent. Add flour to onions and, stirring constantly, cook for 2 minutes. Add beer, brown sugar, whole cloves, pepper, and Worcestershire sauce to skillet and heat until sauce thickens. Stir constantly. Carefully place fish pieces in skillet. Cook until fish flakes easily with a fork.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.