directions

1. Slice orange and grapefruit segments into 1-inch pieces. Add to a large mixing bowl with orange zest, parsley, green onion, jalapeño, Grapefruit IPA, and 2 tbsp olive oil. Season with salt and pepper to taste and mix well.
2. Rinse fillets in cold water and pat dry. Season both sides of each fillet with salt. Place flour in a shallow dish, gently pressing each fillet into the flour to coat. Shake off excess flour.
3. Heat a little oil in a skillet over medium-high heat. Cook fish in oil until it flakes easily with a fork, about 4 minutes per side.
4. Serve fish immediately atop Grapefruit IPA fruit salad.

Find Perrin Grapefruit IPA near you via the beerfinder – be sure to get enough to sip on while you cook. This recipe was crafted by Beer Belly.