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.