Ginger Halibut with Brussels Sprouts

Ingredients

• Lemon juice

  Raw

  4 tsp or 20g

• Halibut

  Fish, atlantic and pacific, raw

  16 oz or 454g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Water

  Plain, clean water

  ½ cup or 118g

• Brussels sprouts

  Raw

  4 cup or 352g

• Crushed red pepper flakes

  1 tbsp or 1g

• Canola oil

  1 tbsp or 14g

• Garlic

  Raw

  5 clove or 15g

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

Directions

1. Brush lemon juice over halibut fillets and 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 inches from heat until fish just begins to flake easily with a fork, about 6-8 minutes.
2. In a large skillet, bring water to a boil over medium-high heat. Add Brussels sprouts, pepper flakes, and, if desired, salt. Cook, covered, until tender, about 5-7 minutes.
3. Meanwhile, in a small skillet, heat oil over medium heat. Add garlic and cook until golden brown. Remove and drain on paper towels. Drizzle sesame oil and soy sauce over halibut. Serve with Brussels sprouts and sprinkle with fried garlic. If desired, serve with lemon slices.

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