Guinness-Glazed Halibut

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."

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  • Active:
  • Total Time:
  • Servings: 4
  • Time(Other): plus overnight marinating
KEY: Well-Being, Dinner Party, Father's Day, Healthy, Dinner

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  • Two 12-ounce bottles Guinness stout
  • 1/3 cup honey
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon hot sauce
  • Salt
  • Four 6-ounce skinless halibut fillets
  • 4 large carrots, cut into 2-by-1/2-inch sticks
  • Extra-virgin olive oil, for brushing
  • Freshly ground pepper

How to make this recipe

  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.


One Serving 421 cal, 13 gm fat, 1.6 gm sat fat, 30 gm carb, 0.6 gm fiber.

Contributed By Photo © James Baigrie Published December 2006

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