White Fish Fillets With Browned Butter-Ale Sauce

• 1 12 lbs mild white fish fillets, such as roughy
• 12 teaspoon salt
• 14 teaspoon black pepper
• 14 cup all-purpose flour
• 2 tablespoons olive oil
• 34 cup brown ale
• 14 cup butter
• 1 shallot, chopped

1. Season fish with salt and pepper.
2. Dredge in flour.
3. Heat oil in a large nonstick skillet over medium-high heat until hot.
4. Cook fish 4 to 5 minutes, turning once, until golden brown and cook through; set aside.
5. Cook Ale in a small sauce pan over high heat 10 minutes, or until reduced to 1 tablespoon; remove from pan and set aside.
6. Reduce heat to medium-high.
7. Add butter.
8. When butter is melted, add shallot; cook, stirring occasionally, 2 minutes or until light golden brown.
9. Remove fro heat; add Ale, swirling to mix and pour over reserved fish.

white fish, salt, black pepper, flour, olive oil, brown ale, butter, shallot

Taken from www.food.com/recipe/white-fish-fillets-with-browned-butter-ale-sauce-430007 (may not work)