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Guinness-Glazed Halibut
© James Baigrie

Guinness-Glazed Halibut

  • ACTIVE: 20 MIN
  • TOTAL TIME: 50 MIN plus overnight marinating
  • SERVINGS: 4
  • HEALTHY

The Good News"Guinness has this great molasses flavor that intensifies when you cook it down," Melissa Clark says. "It adds richness to the fish without adding fat."

  1. Two 12-ounce bottles Guinness stout
  2. 1/3 cup honey
  3. 1 tablespoon fresh lemon juice
  4. 1/2 teaspoon hot sauce
  5. Salt
  6. Four 6-ounce skinless halibut fillets
  7. 4 large carrots, cut into 2-by-1/2-inch sticks
  8. Extra-virgin olive oil, for brushing
  9. Freshly ground pepper
  1. In a skillet, bring the stout and honey to a boil. Simmer over moderate heat, skimming, until reduced to 1/2 cup, 25 minutes. Pour into a heatproof bowl and stir in the lemon juice, hot sauce and 1/2 teaspoon of salt; let cool to room temperature.
  2. In a shallow baking dish, pour half of the stout glaze over the halibut fillets and turn to coat thoroughly. Cover and refrigerate overnight, turning a few times. Reserve the remaining stout glaze.
  3. Preheat the broiler. Bring a saucepan of water to a boil. Add the carrots and boil until just tender, about 4 minutes; drain. Pour the reserved stout glaze into the saucepan and boil over high heat until thickened and reduced to 1/3 cup, about 2 minutes. Add the carrots and simmer until glazed, about 1 minute.
  4. Remove the halibut from the marinade and arrange the fillets on a rimmed baking sheet. Brush the halibut with olive oil and season with pepper. Broil about 4 inches from the heat until richly browned and just cooked through, about 4 minutes. Transfer the halibut to plates and serve with the Guinness-glazed carrots.
Notes One Serving 421 cal, 13 gm fat, 1.6 gm sat fat, 30 gm carb, 0.6 gm fiber.
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