|1||tablespoon chili powder|
|2||teaspoons minced garlic|
|2||teaspoons all-purpose flour|
|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.