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Beer Poached Halibut with Parmesan Cream Sauce


  • 1 12 oz. beer flat
  • 1 carrot chopped
  • 1 onion chopped
  • 2 celery stalks chopped
  • 3 garlic cloves chopped
  • 2 bay leaves
  • 4 6 – 8 ounce fish fillets about 1-inch thick
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3/4 cup lowfat milk
  • 1/2 cup grated Parmesan cheese
  • salt and pepper see note below
  • 2 tablespoons fresh parsley chopped


  • Heat beer and next 5 ingredients in a large skillet over medium-low heat. Simmer for 10 minutes. Add fish fillets in a single layer and simmer for 10 minutes (or a minute or two less for fillets less than 1-inch thick). Transfer fish to a well-greased baking dish.
  • Melt butter in a skillet over medium heat and stir in flour, a little at a time, until blended with the butter. Continue stirring until it is smooth. Add milk, a little at a time, to the flour and butter mixture, while stirring. Add cheese and salt and pepper to taste. Reduce heat to medium-low and continue stirring until sauce is hot and smooth.
  • Pour sauce over fish in baking dish. Place baking dish under a pre-heated broiler and broil until sauce is lightly browned and bubbly.