Crusted Halibut And Pecan Brussel Sprouts Recipes

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.

BRUSSELS SPROUTS WITH TOASTED PECANS

Steps:

• In a large skillet, toast the pecans over medium heat until fragrant and lightly browned, about 8 minutes. Remove from the pan and set aside.
• Meanwhile, remove any wilted outer leaves from the brussels sprouts and cut off the stems. Soak the sprouts in cold water and drain well.
• Using the same skillet, melt the butter over medium heat until bubbly. Add the brussels sprouts and seasoned salt. Stir and cook, tossing frequently, until barely tender, 12 to 15 minutes.
• Add the brown sugar, pepper and reserved pecans to the skillet. Toss the brussels sprouts to coat and cook, stirring frequently, until the sugar is melted and the brussels sprouts are coated in the melted sugar and pecans, about 2 more minutes. Transfer to a warm serving dish and serve immediately.

CRUSTED HALIBUT AND PECAN BRUSSEL SPROUTS

Steps:

• Prepare Halibut.
• Preheat oven to 400 degrees.
• Melt butter into a bowl.
• Mix in salt, paprika mustard and cayenne with butter.
• In a seperate bowl mix together coconut, finely chopped pecans, bread crumbs and cumin.
• Dip halibut in butter and then place into dried mix bowl. Thouroughly coat fish.
• In a stainles steel pan, heat 1tbsp oil on medium high heat. Place fish filets into pan for one minute to sear.
• Turn filets and place pan into oven for 10 minutes.
• Prepare Brussel Sprouts.
• In a pan on med high heat pour remainder of butter mixture and vinegar.
• Mix brusell sprouts and cook stirring occasionally for about 5 minutes.
• Pour in coursely chopped pecans and cook for another 5 minutes.
• Prepare Salsa.
• Add remaining ingedients into a small food processor. Pulse on low. Spoon on top of fish when serving. Garnish with extra cilantro.