Guinness-Glazed Halibut

Directions

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.