Best Crusted Halibut And Pecan Brussel Sprouts 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

CRUSTED HALIBUT AND PECAN BRUSSEL SPROUTS

Crusted Halibut and Pecan Brussel Sprouts image

Easy and delicious recipe for fish and veggies! Best served with rice or mashed potatoes. You could also use Wahoo or Mahi Mahi if your prefer.

Provided by alisas

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 22

Ingredients

4 halibut fillets
1/4 cup butter, melted
1/2 teaspoon salt
1/4 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon dry ground mustard
1/2 teaspoon cayenne pepper
1/2 cup finely chopped pecans
3/4 cup shredded coconut
2 tablespoons plain breadcrumbs
2 (8 ounce) cans pineapple tidbits, drained
1 large mango, diced
1/2 medium red pepper, diced
1/4 cup red onion, diced
2 green onions, chopped
1 tablespoon red wine vinegar
2 tablespoons chopped cilantro
1/2 tablespoon olive oil
1/4 teaspoon salt
2 tablespoons balsamic vinegar
1/4 cup coursely chopped pecans
16 -24 halved Brussels sprouts (fresh)

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.