Ingredients
4 teaspoons lemon juice4 halibut fillets (4 to 6 ounces each) 1 teaspoon minced fresh gingerroot1/4 to 3/4 teaspoon salt, divided 1/4 teaspoon pepper1/2 cup water10 ounces (about 2-1/2 cups) fresh Brussels sprouts, halvedCrushed red pepper flakes1 tablespoon canola oil5 garlic cloves, sliced lengthwise2 tablespoons sesame oil2 tablespoons soy sauceLemon slices, optional
Preparation
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.
