Ginger Halibut with 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, 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.

Prep Time: 10 min    Cook Time: 15 min

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Recipe by Margarita Parker, New Bern, North Carolina