Ginger Halibut with Brussels Sprouts

Ingredients

• Lemon juice

  Raw

  2 tsp or 10g

• Halibut

  Fish, atlantic and pacific, raw

  8 oz or 227g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Water

  Plain, clean water

  ¼ cup or 59g

• Brussels sprouts

  Raw

  2 cup or 176g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.02g

• Canola oil

  ½ tbsp or 7g

• Garlic

  Raw

  2 clove or 6g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

Directions

1. Brush lemon juice over halibut fillets and sprinkle with minced ginger, half of the 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, red pepper flakes, and, if desired, salt. Cook, covered, until tender, about 5-7 minutes.
3. Meanwhile, in a small skillet, heat canola oil over medium heat. Add garlic and cook until golden brown. Remove and drain on paper towels.
4. Drizzle sesame oil and soy sauce over halibut. Serve with Brussels sprouts and sprinkle with fried garlic.

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