Sometimes there are beers that get lost in one's cellar. It's not that they're bad beers. It's just that it might not be a style one is really into. You have to figure out something to do with it. To drink an entire bomber of a beer you're not entirely sure you want to drink in the first place is hard to do. So, we look to cooking as an option.
For me, there have been a couple of wheat beers that just won't go away. One such beer was the Boulevard Smokestack Series' Two Jokers Double-Wit. This beer is said to be loaded with orange, coriander, and other spices. Spicy wheat beers are hit-or-miss for me. That and I don't always handle 750 mL of Belgian style brews as well as American counterparts. All that and I had the beer in my possession for nearly six months, the universally accepted limit for cellaring beers.
After some searching on the Internets, I came across a roasted fish recipe. It called for halibut or salmon. I was able to find salmon here in town, so that's what I went with. The recipe called for 12 oz. of beer. That left me with enough to drink at dinner which paired deliciously. I will definitely try this recipe/beer combo again.
ROASTED FISH WITH WHEAT BEER SAUCE
• 2 halibut or salmon fillets (about 1 ¼ inches thick), halved crosswise
• ½ tsp salt
• ¼ tsp black pepper
• 1 TBLS extra-virgin olive oil
• 1 tsp butter
• 2 shallots, finely chopped
• 1 TBLS balsamic vinegar
• 1 bottle (12 oz) Wheat Beer
• 1 can (15 oz) diced tomatoes, drained
• ¼ cup heavy cream
• 1 TBLS capers, drained
• 1 ½ TBLS chopped fresh tarragon leaves
Preheat oven to 450°F. Rinse fillets and dry thoroughly with paper towel; season with salt and pepper.
In large ovenproof skillet over medium high heat, warm olive oil. When oil is hot, add butter. When melted, add shallots and sauté 3 minutes. Add vinegar; cook 30 seconds, then add Wheat Beer and bring to a boil. Boil mixture until beer is reduce to about 1 ½ cups, about 4 – 5 minutes. Stir in tomatoes, cream, capers and chopped tarragon; cook mixture 1 ½ minutes longer.
Place fish on top of hot tomato mixture. Put skillet into oven and roast 10 minutes, or until fish is firm to the touch and just barely opaque in the thickest parts. Transfer fish to serving platter. Stir tomato mixture in the skillet and spoon over top.