I know. I listed the vegetable before the main dish protein in the title. And the vegetable was brussel sprouts. I’m glad you’re still reading.
I spent much of my youth telling everyone who would listen how much I disliked brussel sprouts, primarily because of their boiled presentation and, thus, suphur-infused taste. Then, when my husband was teaching me to cook after college, he sprung the little cabbages on me one Thanksgiving. Sauteed with chorizo and deglazed in chicken stock, I ate seconds and thirds of the flavorful and slightly-crisp sprouts. This recipe is similar in preparation but the shredding of the sprouts offers a surprisingly and appealing texture. I should add that these brussels received four forks on Epicurious. And I wasn’t the only reviewer. Simple and savory, this recipe has the ability to turn even the most vigilant brussels sprout haters around. Heck, by the shape of things your friends and family won’t even know they’re eating them!
Tonight, the sprouts are paired with an equally simple and clean lemon and shallot-dressed fish. Enjoy!
Shredded Brussel Sprouts and Scallions, from Epicurious
If you don’t feel like shredding the brussels sprouts, you could do a version of this recipes cutting them into quarters instead – a bit quicker as far as prepping the ingredients goes.
26-30 Brussels sprouts (about a pound), trimmed
2 tbsp olive oil (or butter)
3 scallions, sliced thin diagonally
2 slices pancetta or bacon (adjust quantity to your liking)
Splash of chicken stock
1 glove garlic, mashed
1 tsp fresh lime, lemon, or orange juice, or more to taste
Cut sprouts in half and slice thin lengthwise. (You can also use a mandolin.)
In a heavy skillet add oil over moderately high heat, brown pancetta or bacon until crisp. Reserve.
In the same skillet, sauté sprouts, scallions, and garlic, stirring, until tender and lightly browned, about 8 minutes. (Add stock if necessary to deglaze pan and prevent scorching.) In a bowl toss vegetables with lemon juice and salt and pepper to taste.
Lemon Shallot Baked Fish, adapted from Cheeky Kitchen
1 pound firm white fish or wild caught salmon
1/4 cup olive oil
zest of 1 lemon
- Preheat oven to 450 degrees F. In a blender, combine the olive oil, lemon, and shallot. Blend until pureed completely.
- Place fish on a parchment-lined baking sheet. Drizzle the lemon-shallot sauce over the flesh of the salmon. Sprinkle generously with sea salt and freshly-ground pepper.
- Bake in preheated oven for 12-17 minutes, or until the fish flakes easily when touched with a fork. (Less time if you prefer the inside cooked medium.)
- (You can also sear the fish on the flaptop.)