Fish In Beer Sauce

• 3 tablespoons olive oil
• 1 tablespoon butter
• 1 large onion, diced
• 1 clove garlic, minced finely
• 2 tablespoons flour
• 1 1/2 cups room-temperature beer
• 2 tablespoons brown sugar
• 1/4 teaspoon dry mustard
• 1/4 teaspoon black pepper, to taste
• 2 teaspoons Worcestershire sauce
• salt, to taste
• 6 (8 ounce) fish fillets (trout, bass, salmon, etc)

1. In a very large skillet, melt together the olive oil and butter, then saute diced onion over medium-low heat until it is translucent, about 5 to 7 minutes.
2. Stir in the garlic and sprinkle the flour over it all then cook for 2 minutes, stirring constantly to coat.
3. Add the beer, brown sugar, mustard, pepper, and Worcestershire sauce to skillet and heat until sauce thickens, stirring constantly; season with salt to taste.
4. Place fish pieces in the skillet and cook until fish flakes easily with a fork.
5. Serve and enjoy!
6. Note: if you don't have a sufficiently large skillet to cook all the fillets at once, you may need to cook the fish in two batches after the sauce is completed or use two pans with the sauce divided between them.

olive oil, butter, onion, clove garlic, flour, beer, brown sugar, mustard, black pepper, worcestershire sauce, salt, fish

Taken from www.food.com/recipe/fish-in-beer-sauce-40261 (may not work)