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Beer-braised tilapia with mushrooms and tomatoes

Serves 4

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 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

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

2. In a large, deep skillet with a tight-fitting lid, 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.

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

4. 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.

5. 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.

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