Jun 28, 2017 - Food and Drink

CLT + summer + beer. Try Chef Alyssa’s easy Fish Tacos with Catawba CLT IPA and Grilled Peaches

via Christina Hussey

(Note: This content was co-created with Adams Beverages.)

Catawba’s CLT IPA.

It’s the Queen City’s namesake beer, and it packs a fruity punch. Summer perfection.

Have visitors this summer? Show off your cooking skills and CLT pride with this recipe from Chef Alyssa of Chef Alyssa’s Kitchen. No worries if you don’t actually have any cooking skills — this dish is easy enough that you can whip it up even after polishing off a couple of the beers you bought to cook with.

[Photographed by Christina Hussey]

Summer Fish Tacos with Catawba CLT IPA and Grilled Peaches

Best if enjoyed outside and with friends.

Recipe by Chef Alyssa of Chef Alyssa’s Kitchen

Serves 4 to 6


6 ripe peaches, pits removed
Coconut oil
16 ounces Catawba Brewery CLT IPA
2 tablespoons honey
1 lemon
2 jalapeños
4 green onions
1 Tablespoon minced mint leaves
1 Tablespoon minced cilantro leaves
1 pound grouper (or other firm white fish)
Salt and White Pepper, as needed to taste
8 to 10 Corn Tortillas, warmed


1. Heat a grill on high to 500°F.

2. Brush a little coconut oil onto the grates and then add the jalapeños and 4 of the peaches (open-side down) onto the grill.

3. Rotate the jalapeños as the skin chars and blisters on all sides. For the peaches: cook for 4 minutes then rotate 90 degrees and cook for another 4 minutes. Flip and cook on the skin side for 5 minutes. Adjust timing depending on ripeness of peaches and placement on the grill. You want the end result to be dark grill marks and softened peaches.

4. Meanwhile, blend the remaining 2 peaches with the honey, 8 ounces of beer, pinch of salt and a squeeze of lemon. Once pureed, strain to remove the bits of skin and place in a sauté pan.

5. Simmer the sauce on medium-high heat, stirring with a whisk as it bubbles and reduces. Cook for about 8 minutes, until thick. Remove from heat and cool.

6. Remove the skin and seeds from the jalapeño, then mince and place in a bowl.

7. Dice the peaches and add to the jalapeño, along with the green onions, herbs, 4 ounces of beer, squeeze of lemon and salt to taste. Set aside.

8. Cut the grouper into 4”x1” strips for the tacos. Season with salt and white pepper and brush with coconut oil. Sear on the hot grill, rotating, until the fish is white and beginning to flake apart.

9. Assemble the tacos by placing a piece of grouper in the warmed tortilla and topping with peach salsa and sauce.

10. Enjoy those last sips of ice cold Catawba CLT IPA!

Looking for more inspiration? Follow along with Chef Alyssa.

(Note: This content was co-created with Adams Beverages.)


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