Instructions: 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.

Increase heat under skillet to medium-high and cook until liquid is reduced to about 1 cup. Strain contents of pan, reserving liquid. Cool liquid in the freezer, stirring often.

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 cooled broth, a little at a time, to the flour and butter mixture, while stirring. Slowly add cream 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.

This recipe yields 4 servings.

Comments: Poaching is a great way to keep cooked fish moist and flavorful. Food is gently cooked in liquid just below the boiling point. You can poach fish in a covered pan on the stovetop or in the oven as in this recipe. Ive used this recipe with whole dressed fish and fillets of halibut and sea bass.

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