Samuel Adams Summer Ale Steamed Tilapia in Foil with Prosciutto, Vegetables and Lemon
“The lemon peel in the beer emphasizes the citrus flavors from the lemons in the marinade, and balances the pepperiness from the horseradish and the beer’s Grains of Paradise, both of which lend subtle heat to this dish. Cooking the fish in foil with the vegetables seals in the natural juices and aromas, and is a fun presentation,” says Chef David Burke.
- 4 tbsp olive oil
- zest and juice of 2 lemons
- 1 fennel bulb, slivered
- 1 zucchini, cut into ½-inch slices
- 1 yellow squash, cut into ½ -inch slices
- 1 large tomato, diced
- ½ cup blanched green beans, cut into ½-inch lengths
- 1 bunch fresh basil, finely chopped
- ¼ lb prosciutto ham, cut into thin strips
- 4 tbsp bottled white horseradish
- 6 tilapia fillets, about 5-6 ounces each
- 3 tbsp cracked black peppercorns
- Kosher salt to taste
- whole grain mustard
- 2 cans of Samuel Adams Summer Ale (¼ cup per foil pack)
- Preheat oven to 400ºF, or light an outdoor grill.
- Prepare 6 sheets of aluminum foil, each about 16 x 10 inches. Coat each sheet with a small amount of olive oil.
- In a bowl, combine zest and juice of lemons, all vegetables, prosciutto, and horseradish, and mix until all ingredients are combined.
- Place half of vegetable mixture on aluminum-foil sheets. Top with tilapia and Summer Ale. Season fish with cracked black peppercorn and salt. Cover with remaining vegetable mixture and fold foil over, closing all sides. You now have 6 packages of fish with prosciutto and vegetables.
- Cook by placing the foil packages on a baking sheet in the oven or place foil packages directly on grill. Cook 5 minutes on the first side, then turn and cook an additional 5 minutes, depending on thickness of fish (Note: the chicken will need to cook 6–8 minutes per side, depending on thickness). To test, pierce one package with a knife or skewer. If the knife or skewer comes out warm, the fish (or chicken) is done. Garnish with chopped basil leaves and mustard.
Packages can be stored cold for up to 10 hoursBack to top