BEER-BRAISED TILAPIA WITH MUSHROOMS AND TOMATOES- submitted by joedav

BEER-BRAISED TILAPIA WITH MUSHROOMS AND TOMATOES

1 tablespoon chili powder

2 teaspoons minced garlic

2 teaspoons all-purpose flour

1/4 teaspoon salt

1 pound tilapia or catfish fillets, cut into 2-inch wide pieces

1 tablespoon extra-virgin olive oil

1 large yellow onion, chopped (about 1 1/2 cups)

8 ounces sliced white mushrooms

12-ounce bottle mild beer (such as pale ale)

14 1/2-ounce can diced tomatoes

2 tablespoons Worcestershire sauce

2 teaspoons hot sauce

1/4 cup chopped flat-leaf parsley

In a pie plate or other shallow dish, combine chili powder, garlic, flour and salt. Add tilapia and toss to coat evenly.

In a large, deep skillet with a cover, heat the oil over medium-high heat. Add the fish and cook until browned on both sides, about 2 minutes per side. Transfer the fish to a plate and set aside.

Add the onions and mushrooms to the skillet. Saute until the mushrooms and onions have softened, 4 to 5 minutes.

Stir in the beer, tomatoes (with their juice), Worcestershire and hot sauce. Bring the mixture to a boil, then lower the heat to medium and simmer for 5 minutes.

Return the fish to the skillet. Cover and continue simmering until the fish is opaque in the center and flakes easily, about 5 minutes. Serve sprinkled with chopped parsley. Servings: 4.