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Grilled Halibut with Ginger Butter and Pan-Fried Brussels Sprouts

by Karen on July 17th, 2010

Grilled Halibut with Ginger Butter

Typically Brussels sprouts are in season August-March, so towards the end of summer we like to grill fish–usually halibut or salmon–and serve it with simply prepared Brussels sprouts.

Naturally Gluten Free Meals

Our son is a lucky guy. One of his friends’ has a mom who likes to cook for him.  She has many gluten free meals figured out.  We were at their house one night when she made the Grilled Halibut with Ginger Butter and Pan-Fried Brussels Sprouts.  She cooked the Brussels sprouts on the griddle of her cooktop and put them in a bowl on the counter while the fish was still cooking on the grill.

Adults and kids alike walked past and just had to “taste test” a Brussels sprout or two—they are absolutely fantastic prepared this way.  No other method is used in our house now.

After many years of cooking for our son, our friend is definately well prepared to cook for her husband who is now on the GF diet.  She has made the transition easily by avoiding the obvious foods such as bread and pasta and she keeps basics on hand that she uses in all her cooking such as San-J’s Wheat Free Tamari, brands of mayo, tuna, bacon, sour cream, beef and chicken stock etc. that she knows are GF.  She also keeps cutting boards and utensils dedicated to GF food prep to avoid cross contamination.

We are lucky to have such a thoughtful second mom to feed our son.

Pan-Fried Brussels Sprouts

Halibut is a tender, meaty white fish that is quite popular in the Northwest. Its’ delicate flavor is enhanced by the marinade in this recipe and the ginger butter it is adorned with just as it leaves the grill.  The pan fried Brussels Sprouts are excellent.

Grilled Halibut with Ginger Butter


2 T. seasame oil
2 T. soy sauce
2 T. lemon juice
2 T. chopped fresh parsley
2 chopped scallions
1/2 t. dried thyme
dash cayenne pepper

4 halibut steaks 1  1/2-inch thick

Combine marinade ingredients and pour over the halibut steaks. Marinate 1-4 hours in the refrigerator.

Ginger Butter

1/4 c. butter
2 scallions chopped
1 T. freshly grated ginger
juice of 1 lemon
salt and pepper to taste

Combine all ingredients in a food processor and let stand until ready.

Grill fish (flesh side down first) over hot coals for 10 minutes per inch. Midway throught the cooking time turn the fish over and continue cooking until it is firm to the touch and no longer translucent inside.  During the last few minutes of cooking evenly spread Ginger Butter over the top of the fish. Serve immediately with Pan Fried Brussels Sprouts.

Pan-Fried Brussels Sprouts

One pound of Brussels sprouts,
2-3 T. butter
2-3 T. olive oil
Trim the Brussels sprouts of bad leaves, remove hard stem and either halve or quarter them.
Heat oil and melt butter in a large skillet or on a griddle. Coat the prepared Brussels sprouts with the fat and cook until tender. Salt to taste while cooking. Serve immediately.
(original source of recipes unknown)

Grilling vs. Barbecue

We love to cook on a charcoal grill though most prefer the ease of a gas grill.  Many people use the words grilling and barbecue interchangeably but there is a difference.  Grilling is quick cooking over high heat, and works best with tender foods such as fish, chicken, and certain cuts of meat.  Barbecue is a slow process using indirect heat and smoke, and is ideal for tougher cuts of meat such as ribs, brisket, tri tip etc. While gas grills are fine for grilling, a charcoal grill is needed to impart the characteristic smoky flavor of barbecue. Both grilled items and barbecue cooked on a charcoal grill can benefit by the addition of apple wood, cherry wood, mesquite, etc., to the charcoal fire.

More on grilling how tos in Cooking Gluten-Free!

From → Entree', The Food

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