Guinness Glazed Scrod

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.