Guinness-Glazed Halibut

• 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

1. In a skillet, bring the stout and honey to a boil.
2. Simmer over moderate heat, skimming, until reduced to 1/2 cup, 25 minutes.
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. In a shallow baking dish, pour half of the stout glaze over the halibut fillets and turn to coat thoroughly.
5. Cover and refrigerate overnight, turning a few times.
6. Reserve the remaining stout glaze.
7. Preheat the broiler.
8. Bring a saucepan of water to a boil.
9. Add the carrots and boil until just tender, about 4 minutes; drain.
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. Add the carrots and simmer until glazed, about 1 minute.
12. Remove the halibut from the marinade and arrange the fillets on a rimmed baking sheet.
13. Brush the halibut with olive oil and season with pepper.
14. Broil about 4 inches from the heat until richly browned and just cooked through, about 4 minutes.
15. Transfer the halibut to plates and serve with the Guinness-glazed carrots.

bottles, honey, lemon juice, hot sauce, salt, carrots, extravirgin olive oil, freshly ground pepper

Taken from www.foodandwine.com/recipes/guinness-glazed-halibut (may not work)