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Ginger Halibut with Brussels Sprouts

Ginger Halibut with Brussels Sprouts

4 tsp lemon juice
4 halibut fillets (4 to 6 oz each)
1 tsp minced fresh gingerroot
¼ to ¾ tsp salt, divided
¼ tsp pepper
½ cup water
10 oz (about 2-½ cups) fresh Brussels sprouts, halved
Crushed red pepper flakes
1 tbsp canola oil
5 garlic cloves, sliced lengthwise
2 tbsp sesame oil
2 tbsp soy sauce
Lemon slices, optional

Brush lemon juice over halibut fillets. Sprinkle with minced ginger, ¼ tsp salt and pepper.

Place fish on an oiled grill rack, skin side down. Grill, covered, over medium heat (or broil 6 in. from heat) until fish just begins to flake easily with a fork, 6-8 minutes.

In a large skillet, bring water to a boil over medium-high heat. Add Brussels sprouts, pepper flakes and, if desired, remaining salt. Cook, covered, until tender, 5-7 minutes. Meanwhile, in a small skillet, heat oil over medium heat. Add garlic; cook until golden brown. Drain on paper towels.

Drizzle sesame oil and soy sauce over halibut. Serve with Brussels sprouts; sprinkle with fried garlic. If desired, serve with lemon slices.

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