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Meaty swordfish and Mediterranean flavor slow-cooked in pilsner and tomatoes.

Even if you don’t homebrew, you can still make use of fresh hop cones in this couldn’t-be-simpler fish dish for one.

This miso-beer-soaked fish comes straight from South Beach.

Coat salmon in a malt crust and drizzle it with Scotch Ale sauce for a beer-minded plate.

Salmon gets a Creole spin and a splash of Irish red.

Have a swig of leftover Juniper Pale Ale? Make gravlax, the dish that transforms a couple of slabs of salmon into silky, buttery succulence.

A microwaveable fish dish with a Tiger Beer twist.

Akira Back's fish fry is spiked with a Vegas pale ale.

 

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