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Ginger Halibut with Brussels Sprouts

Prep/Total Time: 25 min. Makes:4 servings

4 tsp lemon juice

4 halibut fillets (4 to 6 ounces each)

1 tsp minced fresh gingerroot

1/4 to 3/4 teaspoon salt, divided

1/4 tsp pepper

1/2 cup water

10 ounces (about 2-1/2 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, 1/4 teaspoon 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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