Ingredients
- 4 4 ounces Broken Tooth Brewery Hefeweizen beer
- 12 12 ounces Colorado Sauce (store-bought red chile sauce or red enchilada sauce)
- 4 4 wild Alaska cod fillets (4 oz. each)
- 8 8 (6-inch) flour or corn tortillas
- 1-1/2 1-1/2 to 2 cups cooked mixed beans (pinto and black), seasoned to taste
- Garnishes, as desired: Chopped Alaska Grown romaine lettuce, sliced Alaska Grown radishes, sour cream, guacamole, salsa
- Tortilla chips, for serving
Servings:
Units:
Instructions
- Combine beer and sauce in a large pan. Add cod and coat fish all over with marinade. Marinate 10-15 minutes.
- Heat boiler to high. Remove fish from marinade, drain thoroughly, and place fish on a foil-lined baking sheet or broiler pan. Broil on high
- about 4 inches from heat for 5 minutes, or until just cooked through. To serve, spoon beans onto tortillas, top with cod, and garnish as
- desired. Serve with tortilla chips.
Recipe Notes
Recipe by Chef Natalie Janicka, Bear Tooth Grill, Anchorage, AK
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