Cheddar and Ale Tilapia - Easy

Here is a dairy fish dish that is fast and easy ... perfect for a week night. Takes longer to preheat oven than to bake dinner. And the fish reheats beautifully if/when you cart leftovers to work the next day.
If you have ever made cheddar cheese soup or did the fondue thing, most of the ingredients will look familiar. I was trying to capture the smoky cheesy flavor of both without having to use a spoon. Or a fondue spear.
I prefer dark ale or beer in this recipe because it holds its own against the flavorful cheddar and Worcestershire sauce. The ale is poured over the fish to give the coating mixture something to help it adhere better. As you will quickly discover, most of the ale will then spill off the fish (so a rimmed pan is kinda required), but this is a good thing. The fish poaches in the ale, giving it even more flavor. The amount of cayenne is juuuuust enough to give a tiny tingle of flavor, not to hurt. But it you're the type who thinks cinnamon is spicy, simply…
If you have ever made cheddar cheese soup or did the fondue thing, most of the ingredients will look familiar. I was trying to capture the smoky cheesy flavor of both without having to use a spoon. Or a fondue spear.
I prefer dark ale or beer in this recipe because it holds its own against the flavorful cheddar and Worcestershire sauce. The ale is poured over the fish to give the coating mixture something to help it adhere better. As you will quickly discover, most of the ale will then spill off the fish (so a rimmed pan is kinda required), but this is a good thing. The fish poaches in the ale, giving it even more flavor. The amount of cayenne is juuuuust enough to give a tiny tingle of flavor, not to hurt. But it you're the type who thinks cinnamon is spicy, simply…