Monday, December 18, 2017

Ginger Halibut Brussels Sprouts

4 teaspoons lemon juice
4 halibut fillets (4 to 6 ounces each)
1 teaspoon minced fresh gingerroot
1/4 to 3/4 teaspoon salt, divided
1/4 teaspoon pepper
1/2 cup water
10 ounces (about 2-1/2 cups) fresh Brussels sprouts, halved
Crushed red pepper flakes
1 tablespoon canola oil
5 garlic cloves, sliced lengthwise
2 tablespoons sesame oil
2 tablespoons soy sauce
Lemon slices

   1. Brush lemon juice over halibut fillets. Sprinkle with minced ginger, 1/4 teaspoon salt and pepper.
   2. 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.
   3. 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.
   4. 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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