Beer Poached Fish


  • 1-1/2 to 2 pounds fish fillets
  • 1 yellow onion, thinly sliced
  • 6 garlic cloves, thinly sliced
  • 5 T butter
  • Salt and freshly ground pepper
  • 1/3 cup dark brown sugar
  • Beer


  1. Preheat oven to 400 degrees.
  2. Arrange sliced onions on the bottom of a ceramic baking dish.
  3. Add sliced garlic, about 1/2 a large clove sliced per piece of fish.
  4. Salt and pepper both sides of fish.
  5. Place 1T of butter (sliced into two pads) under each piece of fish.
  6. Place fish on top of onions/garlic/butter.
  7. Cover top of fish generously with brown sugar and press firmly onto fish.
  8. Carefully pour beer into bottom of dish so that it comes half way up the fish.
  9. Cover dish with foil and bake 15 minutes. Remove foil and bake 5 minutes more.
  10. Remove fish and top with onions and garlic from liquid.


This recipe was created by Lakemaid Beer, a unique beer brand from Minnesota. Check out their website at and take a peek at the 12 Lakemaid maidens. It’s pretty cool. We prepared this dish on the HuntFishCook TV show with a couple of changes. I didn’t cover it with foil and I gave it a big squeeze of lemon over the top before poaching and garnished it with sliced red pepper and fresh parsley to give it some color. I’ll bet sliced jalapenos would be good, too.

Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook

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