I was originally going to make a Guinness Beer Battered Fried Fish but I forgot that we are still in the Lenten season and I am trying to maintain the FMD eating plan during this time. I have had a couple of hiccups in the road but for the most part I am staying true to my fast. I found this recipe at Food&Wine but adapted it greatly, mostly due to the fact that I didn't read the directions fully when I chose it.
My fishmonger was out of halibut. My second choice was Mahi Mahi but the guy in front of me in line took the last of that. There were 2 scrod fillets left, I grabbed them. I halved the recipe to serve the two of us and I didn't see the part of the recipe about putting the fish in a marinade overnight until I started preparing it.
I don't think the scrod would have lent itself well to marinating anyway so I just made the glaze and went with that.
The glaze worked perfectly. Slightly sweet on the tender, light fish. No tartar sauce needed for this flavorful dish.
I served this up with Baked Sweet Potato Fries and a Shades of Green Salad. This meal was almost Phase 3 friendly, much more so than my original idea of beer battered fish and chips, and still just as tasty. Even more tasty, in my humble opinion.
Guinness Glazed Scrod
greatly adapted from Food&Wine
2 (6 oz) Scrod fillets
salt and pepper to taste
1 bottle Guinness
1/4 c. honey
juice of half a lemon
1-2 T. olive oil
3 dashes hot sauce
Bring the Guinness and honey to boil in a medium saucepan, reduce to simmer and cook, skimming away foam, for about 15-20 minutes. Stir in the lemon juice and hot sauce. Increase heat and bring to a boil, cooking until thickened and syrupy. It will look like molasses. Whisk in the olive oil to make the glaze the correct consistency for brushing onto the fillets.
Place the fillets in a shallow baking dish and season with salt and pepper. Brush with the glaze and place under a broiler for 4-5 minutes until the scrod is cooked through and flakes with a fork. Print Recipe
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