Entrée: United States – Pan-Seared Halibut with Lemon-Butter and Crispy Brussels Sprouts

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 15 min

Additional 5 min

Total 30 min

Ingredients

6 oz / 170 g halibut fillets
1 lb / 450 g Brussels sprouts, trimmed and halved
2 tbsp (30 ml) olive oil
3 tbsp (45 g) unsalted butter
2 cloves garlic, minced
1 lemon, zest and juice
Salt to taste
Black pepper to taste
Fresh parsley, chopped (optional)

Instructions

1. Pat halibut dry and season both sides with salt and pepper.
2. Heat a large skillet over medium-high; add a slick of olive oil. Sear halibut 3–4 minutes until golden.
3. Flip, reduce heat to medium, add 1–2 tablespoons butter and half the garlic; baste fish 2–3 minutes until just opaque. Transfer fish to a warm plate.
4. In the same pan, add a bit more oil and the Brussels sprouts, cut side down; season with salt and pepper.
5. Cook undisturbed until well browned, 4–5 minutes, then toss and sauté 2–3 minutes until tender-crisp.
6. Add remaining garlic; cook 30 seconds. Stir in lemon zest and a squeeze of lemon juice.
7. Plate sprouts, top with halibut, spoon over pan butter, and finish with parsley.