Beer for the Halibut, I say! And what a terrific medium it is – fresh fish – to showcase beer as complement and ingredient.
Since Halibut is a rather hearty white fish it’ll absorb flavors nicely. I’d encourage you to cook down some cherries with a moderate and well balanced brown style beer like Everybody’s Brewing Hoedown Brown. The caramelization as the beer cooks will really make the cherries and the juice they produce sing. Cook it until it’s the consistency and flavor you wish, tossing in more cherries or beer as you go to get it just right. A small teaspoon of brown sugar will amplify the caramelization as well, though add it later in the cooking.
Place the fish in the reduced Brown Cherry sauce and let it simmer on low for a few minutes to give the fish extra opportunity to soak up flavor. Or drizzle the Brown Cherry sauce it on top of the fish, having baked it simply with just a brush of high quality olive oil and one squeeze of lemon juice. You can serve it with fresh steamed artichokes and other vibrantly green early summer vegetables to make for a colorful, flavorful and totally nutritious meal.
Try This Pairing Suggestion: When you get the chance enjoy a refreshing glass of Full Sail’s Chris’s Summer Delight Berliner Weiss. Pair it with full fat Monterrey Jack cheese on simple crackers.
Events: Get on the road and go to the Gorge Blues & Brews Festival in picturesque Stevenson, Washington this weekend. The fest runs Friday night & Saturday with live music and Ginger will take the stage 3 times to edutain about beer. See you there!
When beer people get together, you can rest assured that there will be tasty beer, lively conversation, and terrific relationships built. It makes the endeavor all the better.