Guinness-Glazed Halibut

1. 1

   In a skillet, bring the stout and honey to a boil.

2. 2

   Simmer over moderate heat, skimming, until reduced to 1/2 cup, 25 minutes.

3. 3

   Pour into a heatproof bowl and stir in the lemon juice, hot sauce and 1/2 teaspoon of salt; let cool to room temperature.

4. 4

   In a shallow baking dish, pour half of the stout glaze over the halibut fillets and turn to coat thoroughly.

5. 5

   Cover and refrigerate overnight, turning a few times.

6. 6

   Reserve the remaining stout glaze.

7. 7

   Preheat the broiler.

8. 8

   Bring a saucepan of water to a boil.

9. 9

   Add the carrots and boil until just tender, about 4 minutes; drain.

10. 10

    Pour the reserved stout glaze into the saucepan and boil over high heat until thickened and reduced to 1/3 cup, about 2 minutes.

11. 11

    Add the carrots and simmer until glazed, about 1 minute.

12. 12

    Remove the halibut from the marinade and arrange the fillets on a rimmed baking sheet.

13. 13

    Brush the halibut with olive oil and season with pepper.

14. 14

    Broil about 4 inches from the heat until richly browned and just cooked through, about 4 minutes.

15. 15

    Transfer the halibut to plates and serve with the Guinness-glazed carrots.

* Per serving · 4 servings · Values may vary.

No additional tips available.