Trout Or Bass In Beer Sauce

We must understand how to separate our “who” from our “do.” What we do does not gain us God’s affection. Who we are by virtue of His unconditional love constrains us through the power of our gratitude to obey Him. If we ever invert these relationships (as is the instinctive, natural impulse of all humanity) by assuming that who we are before God is a consequence of what we do for Him, then we make God’s love conditional and our security questionable.

Bryan Chapell

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables	Canadian	Canadian, Main dish, Seafood	6	Servings

INGREDIENTS

4	T	Vegetable oil
1		Onion, diced
2	T	Flour
1 1/2	c	Beer
2	T	Brown sugar
1/4	t	Pepper
2	t	Worcestershire sauce
3	lb	Trout or bass, 6 pieces

INSTRUCTIONS

In a large skillet, saute diced onion in hot oil until it becomes
translucent. Add flour to onions and, stirring constantly, cook for 2
minutes. Add beer, brown sugar, pepper, and Worcestershire sauce to
skillet and heat until sauce thickens. Stir constantly. Carefully
place fish pieces in skillet. Cook until fish flakes easily with a
fork.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 146 Calories From Fat: 83 Total Fat: 9.4g Cholesterol: 0mg Sodium: 21.1mg Potassium: 75.9mg Carbohydrates: 11.3g Fiber: <1g Sugar: 5.7g Protein: <1g