Yield: 6 Servings
|6 \N||Fillets bass; (1/2 to 3/4\" thick) (about 2 pounds)|
|¼ cup||Chopped onion|
|2 tablespoons||All-purpose flour|
|1 tablespoon||Brown sugar|
|2 \N||Whole cloves|
|1 tablespoon||Lemon juice|
|\N \N||Hot cooked wild rice or white rice|
1. Sprinkle fish fillets with 1 teaspoon salt, the pepper, and some paprika.
2. In a skillet, cook onion in butter till tender. Stir in flour; cook and stir till brown. Gradually stir in the beer. Cook and stir till the mixture bubbles.
3. Stir in the sugar and cloves. Add fish fillets to sauce. Cover and cook for 10 to 15 minutes over low heat till fish flakes with a fork.
4. Remove fish to a platter. Stir lemon juice into sauce in the skillet.
Serve sauce over fish with rice, if desired.
Makes 6 servings.
Published in Midwest Living 6/1990 Submitted by Carriej999@... 5/98 Recipe by: The Strictly Fish Cookbook by Babe and Charlie Winkleman Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on May 17, 1998