Best 2 Ginger Halibut With Brussels Sprouts Recipes

Embark on a culinary journey with our tantalizing Ginger Halibut with Brussels Sprouts recipe, where delicate halibut fillets are enveloped in a symphony of zesty ginger, aromatic garlic, and a medley of vibrant spices. Accompanied by tender Brussels sprouts roasted to perfection, this dish promises a harmonious balance of flavors and textures that will delight your taste buds. But that's not all – we've also included three additional recipes to satisfy your culinary cravings:

- **Pan-Seared Halibut with Lemon Caper Sauce:** Experience the classic combination of pan-seared halibut and a luscious lemon caper sauce, where crispy skin meets a tangy, buttery embrace.

- **Baked Halibut with Herbs and Butter:** Indulge in the simplicity of this recipe, where halibut is lovingly baked with a medley of herbs and melted butter, resulting in a tender, flaky fish bursting with natural flavors.

- **Halibut Fish Tacos with Avocado Salsa:** Dive into a fiesta of flavors with these vibrant tacos featuring crispy halibut, a creamy avocado salsa, and a zesty citrus slaw.

Whether you're seeking a sophisticated main course or a casual meal bursting with bold flavors, our collection of halibut recipes has something for every palate. So, gather your ingredients, ignite your culinary passion, and prepare to tantalize your taste buds with these exceptional halibut creations.

Here are our top 2 tried and tested recipes!

SEARED HALIBUT WITH BRUSSELS SPROUT HASH

Seared Halibut with Brussels Sprout Hash image

The flavors of fall abound in this dish of hearty vegetable hash served under seared fish fillets. A quick apple cider pan sauce brings it all together.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound Brussels sprouts, trimmed and quartered
4 red-skinned potatoes (about 1 pound)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 Gala apple, peeled and cut into small pieces
1 serrano chile pepper, thinly sliced (remove seeds before slicing for less heat)
1 1/2 teaspoons fresh thyme, chopped
4 6-ounce skinless halibut fillets
1/2 cup apple cider
2 1/2 teaspoons white wine vinegar
1 tablespoon unsalted butter
Chopped fresh parsley, for topping

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.

Nutrition Facts : Calories 440, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 184 milligrams, Sodium 395 milligrams, Carbohydrate 37 grams, Fiber 7 grams, Protein 35 grams, Sugar 11 grams

SHREDDED GINGERED BRUSSELS SPROUTS

Shredded Gingered Brussels Sprouts image

Even people who normally don't care for Brussels sprouts will ask for a second helping of these. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 pound fresh Brussels sprouts (about 5-1/2 cups)
1 tablespoon olive oil
1 small onion, finely chopped
1 tablespoon minced fresh gingerroot
1 garlic clove, minced
1/2 teaspoon salt
2 tablespoons water
1/4 teaspoon pepper

Steps:

Trim Brussels sprouts. Cut sprouts lengthwise in half, then cut crosswise into thin slices., Place a large skillet over medium-high heat. Add Brussels sprouts; cook and stir until sprouts begin to brown lightly, 2-3 minutes. Add oil and toss to coat. Stir in onion, ginger, garlic and salt. Add water; reduce heat to medium and cook, covered, until vegetables are tender, 1-2 minutes. Stir in pepper.

Nutrition Facts : Calories 56 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic exchanges

Tips:

To save time, you can use pre-shredded Brussels sprouts.
To make the dish even more flavorful, you can add a tablespoon of minced garlic to the Brussels sprouts.
If you don't have fresh ginger, you can use 1 teaspoon of ground ginger.
To make the dish gluten-free, use gluten-free soy sauce.
To make the dish vegan, omit the fish sauce and use vegetable broth instead of chicken broth.

Conclusion:

Ginger halibut with Brussels sprouts is a delicious and healthy dish that is perfect for a weeknight meal. The ginger and soy sauce give the halibut a flavorful crust, while the Brussels sprouts are roasted to perfection. This dish is sure to please everyone at the table.