Friday, March 17, 2017

Guinness Glazed Scrod #FishFridayFoodies

Our Fish Fridays Foodie theme this month is Irish Fish and Seafood Dishes, chosen by Heather of All Roads Lead to the Kitchen. Heather felt, and I agree, that this would be the perfect nod to St. Patrick since we were posting our recipes on the day set aside to honor him.

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

More Irish Fish and Seafood Recipes.

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  1. Sounds like a tasty glaze, and at least you speeded it up, even if accidentally :)

  2. No idea what the FMD diet is, but you now have a new dish for it. Delicious sounding scrod, even if it wasn't your first choice!

    1. Yes I do. FMD=Fast Metabolism Diet. Kind of like the Whole 30 thing.

  3. I love anything with Guinness. I have a funny story about Guinness, too!! It got me Jake. Or it got him me...either way. ;)

  4. I love the sweet/hot combination you've made in the glaze. It sounds great! Mr. Saucy would have to have tartar sauce, though. He's the Condiment King (and his love of the sauce tartar is huge). But I agree with sounds perfect just the way it is. P~

    1. Sigh....I understand....Frank is a huge sauce fan as well.

  5. Although I love fried fish, this sounds incredible, too! A Guinness glaze sounds like something I need to try asap.

  6. Beautiful plating Wendy and the glazed scrod looks amazing.

  7. You made such a healthy Irish version of fish...I'm kind of jealous. The glaze sounds freaking amazing!

    1. Easy Peasy Colleen so no need to be jelly....just make your own and gloat.


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