{"id":84334,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/ginger-halibut-with-brussels-sprouts\/"},"modified":"2023-08-06T05:46:57","modified_gmt":"2023-08-06T10:46:57","slug":"ginger-halibut-with-brussels-sprouts","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/ginger-halibut-with-brussels-sprouts\/","title":{"rendered":"Ginger Halibut with Brussels Sprouts"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>I moved to the United States from Russia and love cooking Russian food for family and friends. 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Halibut with soy sauce, ginger and pepper is a favorite. &mdash;Margarita Parker, New Bern, North Carolina  ","recipeIngredient":["4 teaspoons lemon juice","4 halibut fillets (4 to 6 ounces each)","1 teaspoon minced fresh gingerroot","1\/4 to 3\/4 teaspoon salt, divided","1\/4 teaspoon pepper","1\/2 cup water","10 ounces (about 2-1\/2 cups) fresh Brussels sprouts, halved","Crushed red pepper flakes","1 tablespoon canola oil","5 garlic cloves, sliced lengthwise","2 tablespoons sesame oil","2 tablespoons soy sauce","Lemon slices, optional"],"recipeInstructions":[{"@type":"HowToStep","text":"Brush lemon juice over halibut fillets. Sprinkle with minced ginger, 1\/4 teaspoon salt and pepper."},{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"Drizzle sesame oil and soy sauce over halibut. Serve with Brussels sprouts; sprinkle with fried garlic. If desired, serve with lemon slices."}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 234 calories","fatContent":"12g fat (2g saturated fat)","cholesterolContent":"56mg cholesterol","sodiumContent":"701mg sodium","carbohydrateContent":"7g carbohydrate (2g sugars","fiberContent":"3g fiber)","proteinContent":"24g protein. <b>Diabetic Exchanges<\/b>: 3 lean meat"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.2,"reviewCount":5,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-03-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldPuzzle"},"reviewBody":"Second recipe I have made for my hubby. Neither of us have ever eaten brussells sprouts. And the extent of my fish cooking was catfish and bass. But, the fish turned out moist and flaky and I used my air fryer. Instead of boiling the sprouts, I roasted them in the oven, drizzled them with a little olive oil and added some pearl onions cut in half. The hubby loved it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-11-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanCoathanger"},"reviewBody":"An easy recipe to cut down for just one or two. I only made one change to the recipe steps:  I added the parboiled Brussels sprouts to the roasting pan that I used to broil the fish (I don't own a grill, so I used the oven).  Toasting the brussies  made them that much better. I made enough of the heated oil to drizzle over both the fish and the brussies.  This volunteer field editor gives Margarita's recipe five stars!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-11-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldCarrot"},"reviewBody":"Delicious flavor combinations!  I used the broiler to prepare the fish.  I broiled each side for about 5-7 minutes on low broil. This is a very unique and easy way to flavor fish. Nice change of pace!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-01-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeRaindrop"},"reviewBody":"Russian recipes??? You're PUTIN me on! PS Brussels sprouts will ALWAYS bitter! Why do you all push them on us?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"187828","romance_copy_dek":"I moved to the United States from Russia and love cooking Russian food for family and friends. 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