Ginger Halibut with Brussels Sprouts
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
I moved to the United States from Russia and love cooking Russian food for family and friends. Halibut with soy sauce, ginger and pepper is a favorite. —Margarita Parker, New Bern, North Carolina
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
Directions
-
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.
Nutrition Facts
1 fillet with brussels sprouts: 234 calories, 12g fat (2g saturated fat), 56mg cholesterol, 701mg sodium, 7g carbohydrate (2g sugars, 3g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable.
© 2024 RDA Enthusiast Brands, LLC