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While this dish could make a great weeknight meal all year round, it’s particularly well suited to late winter or early spring. Perfect for a St. Patrick’s Day feast or for lent, this stout braised arctic char with charred cabbage and mushrooms is an absolute winner!


Stout Braised Arctic Char with Charred Cabbage & Mushrooms

Serves 4


  • 4 4-6oz arctic char fillets, skin off
  • 4 cabbage wedges cut 1/2″ thick
  • 1 lbs mushrooms
  • 2 cloves of garlic, smashed
  • 1 shallot, cut in quarters
  • 12 oz bottle of stout
  • Apple cider vinegar
  • Butter
  • Salt & pepper


  1. Season cabbage wedges and mushrooms with salt, pepper, and a few drops of apple cider vinegar (approximately 1 teaspoon each). Place into a dry skillet over medium-high heat and cook until the leaves on the cabbage and the mushrooms start to turn black and char. Flip and char the other side. Once charred, remove from heat and reserve until needed.
  2. Season your arctic char fillets with salt and pepper.
  3. Add the stout, garlic, and shallot to a skillet over medium-high heat. Bring the stout to a simmer and gently set in your arctic char fillets. Cover and allow the fish to braise until fully cooked through (approximately 5-6 minutes). Remove the fish from the pan and turn the heat up to high. Remove the garlic and shallots and discard. Allow the stout to reduce by 2/3’s. Remove the pan from the heat and add in two tablespoons of butter. Swirl the pan to emulsify the butter into the beer and add in one teaspoon of cider vinegar. Season with salt and pepper and serve with the fish, cabbage, and mushrooms.


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