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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Ginger Halibut With Brussels Sprouts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions