Cooking with TRÖEGS by John Trogner

Cooking with TRÖEGS
by John Trogner, Brewmaster

Garlic Ginger Snapper Filets
4 Red Snapper Fillets
1/2 bottle Troegs Bavarian Lager
1 cup chicken stock or fish stock
1/2 cup corn oil
1/2 cup chopped onion
1/4 cup minced scallion
4 garlic cloves, minced
2 tablespoons peeled, grated gingerroot
2 Jalapeno peppers, seeded chopped
1/4 cup gin
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 teaspoons sugar
1/2 teaspoon white pepper
salt and pepper to taste

Season fillets with salt & pepper. Heat oil in a large skillet, brown fillets skin side down until golden, about 2-3 min. Add onion, scallion, garlic, gingerroot and jalapenos and cook for 1 min. Turn the fillets skin side up, add soy sauce, rice wine vinegar, gin, sugar and white pepper-cook for about 3 min. Add stock, cover and cook for 7-9 min. Add beer and check for doneness (be shure to drink the rest!) Serve Piping hot!!

If a thicker sauce is wanted mix a little corn starch in cold water and add at the end.

A frosty mug of Tröegs HopBack Amber Ale goes well with these explosive flavors.