Ginger Halibut With Brussels Sprouts Recipe

Name: Ginger Halibut With Brussels Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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, optional

Servings: persons

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, optional

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.

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Ginger Halibut With Brussels Sprouts falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ginger Halibut With Brussels Sprouts

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