Ginger Halibut With Brussels Sprouts Food

GINGER HALIBUT WITH BRUSSELS SPROUTS

Steps:

• 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.

SEARED HALIBUT WITH BRUSSELS SPROUT HASH

Steps:

• Combine the Brussels sprouts and 2 tablespoons water in a microwave-safe bowl; cover with plastic wrap and put the bowl on a plate. Prick the potatoes with a fork and place around the bowl on the plate. Microwave the Brussels sprouts and potatoes until the Brussels sprouts are bright green, about 7 minutes, then continue cooking the potatoes until just tender, 3 to 4 more minutes. Let both cool slightly, then drain the Brussels sprouts and chop the potatoes.
• Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the Brussels sprouts and potatoes; season with salt and pepper and cook, stirring, until browned, about 5 minutes. Add 1 more tablespoon olive oil, the apple, serrano and thyme, and cook until the apple softens, 5 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a separate large nonstick skillet over medium-high heat. Season the fish with salt and pepper; add to the skillet and cook, turning once, until just cooked through, about 8 minutes.
• Divide the hash among plates; top with the fish. Add the cider and 2 teaspoons vinegar to the fish skillet; simmer until reduced, about 2 minutes. Remove from the heat and swirl in the butter and the remaining 1/2 teaspoon vinegar; season with salt. Spoon over the fish and hash; top with parsley.