- Preheat barbeque on medium high heat. Fold one piece of aluminum foil slightly larger than the whitefish fillet. Slice the lemons into ½ centimeter rings and lay them on the foil.
- Season the whitefish on the skin side with salt and pepper and lay it on the lemons. Chop each of the herbs, reserving ¼ of the parsley, and mix them with the shallots and olive oil. Season with salt and pepper. Spread the herb paste onto the fish.
- Take hold of the foil and gently place the fish (with the lemons and foil) directly onto the grill. Turn the temperature to medium and close the lid. Depending on the size of the fillet, it should cook in 5 to 10 minutes.
- Meanwhile, in a frying pan cook the bacon until crispy and drain all but 1 Tsp of the fat. Sauté the mushrooms with the bacon until golden. Add the spring onions, garlic and thyme and sauté until translucent. Add the clams to the pan and turn the heat to medium high.
- Pour the beer into the pan and cook for 2 minutes uncovered to evaporate the alcohol. Cover the pan with a lid and cook until the clams have opened. Stir in the crème fraiche and a squeeze of lemon juice.
- Taste the sauce for seasoning. Add salt and pepper if required. Place the fish on a platter and spoon the clam/mushroom liquid around.
© Muskoka Brewery Inc.
Suggested Pairings: Try with a thirst quenching, smooth or complex style beer.
What beer did you pair with this recipe? Let us know using the hashtag #CheersCanada.