A few weeks back I shared a backstrap recipe from the folks at Sam Adams, and this week, they’re back with a fish dish from chef David Burke that calls for a couple cans of their Summer Ale. If you don’t have halibut, any firm, white-fleshed fish should work.

Samuel Adams Summer Ale Steamed Halibut in Foil with Prosciutto, Vegetables and Lemon

4 Tbsp. olive oil
Zest and juice of 2 lemons
1 fennel bulb, slivered
1 zucchini, cut into ½-inch slices
1 yellow squash, cut into ½ -inch slices
1 large tomato, diced
½ cup blanched green beans, cut into ½-inch lengths
1 bunch fresh basil, finely chopped
¼ pound prosciutto ham, cut into thin strips
4 Tbsp. bottled white horseradish
6 halibut steaks or fillets, about 5-6 ounces each
3 Tbsp. cracked black peppercorns
Kosher salt to taste
Whole grain mustard
2 cans of Samuel Adams Summer Ale (¼ cup per foil pack)

Preheat oven to 400 degrees, or light an outdoor grill. Prepare 6 sheets of aluminum foil, each about 16 by 10 inches. Coat each sheet with a small amount of olive oil.

In a bowl, combine zest and juice of lemons, all vegetables, prosciutto, and horseradish, and mix until all ingredients are combined. Place half of vegetable mixture on aluminum-foil sheets. Top with Halibut steaks and Summer Ale. Season fish with cracked black peppercorn and salt. Cover with remaining vegetable mixture and fold foil over, closing all sides. You now have 6 packages of fish with prosciutto and vegetables. (Packages can be stored cold for up to 10 hours.)

Cook by placing the foil packages on a baking sheet in the oven or place foil packages directly on grill. Cook 5 minutes on the first side, then turn and cook an additional 5 minutes, depending on thickness of fish. To test, pierce one package with a knife or skewer. If the knife or skewer comes out warm, the fish is done.

Garnish with chopped basil leaves and mustard.