Nov 28, 2006
Guiness Glazed Sea Bass
- 1 12-ounce bottle Guinness stout
- 3 tbsp honey
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon tabasco
- Four 6-ounce skinless sea bass fillets
- Extra-virgin olive oil, for brushing
- sea salt and cracked pepper pepper
- 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.
- In a shallow baking dish, pour the stout glaze over the fillets and turn to coat thoroughly. Cover and refrigerate overnight, turning a few times. Reserve the remaining stout glaze.
- Remove the fish from the marinade and brush with olive oil and season with sea salt and pepper. Grill until flaky, basting frequently.
- Serve.
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