Category Archives: Fish and Seafood

Source: All About Beer Holiday Fare Cookbook – 2005 Yield: 2 main courses 1 ounce cooking oil 10 jumbo scallops, patted dry 8 ounces dopplebock 12 black olives, coarsely chopped 1 medium anchovy filet 1 tsp garlic, chopped 1 oz capers 2 tbs … Continue reading →

Source: Chile Pepper Magazine, February 2003 Chef Kai  Peyrefitte, executive chef of the San Diego Hilton at Harbor Island, calls this the “backyard barbecue” of Cajun cuisine.  Typically, the finished stew is poured onto a long, newspaper-strewn table for guests … Continue reading →

From: Cooking with Elise 1.5 pounds cod or other white fish Beer Batter (see recipe below) 12 small corn tortillas 1 cup of thinly shredded green or purple cabbage (or why not both) Chipotle Tartar Sauce (see recipe below) Chimichurri … Continue reading →

From: Tabasco.com For the catfish: 1 cup beer 3 tablespoons TABASCO® brand Chipotle Pepper Sauce 1/4 cup minced onion 2 tablespoons molasses 2 teaspoons kosher salt 3 tablespoons aged balsamic vinegar 3 tablespoons apple cider vinegar 4 cleaned catfish fillets, … Continue reading →

Source: Chile Pepper Magazine, August 2003 by: Bill Wavrin Yield: 10 servings “I like to use angle fish,” Wavrin wrote, “from the Mexican Pacific, but flounder, halibut, sea bass, cod or any white-fleshed fish will do.” 3 pounds firm white … Continue reading →