Grilled Fish with Shallot Sauce

fish header

I should go ahead and admit what a huge fan I am of Brussels sprouts. They are in my top 5 vegetables of all time. I’m pretty much a fan of any green vegetable. I love broccoli, spinach, green beans, okra, greens, kale and most lettuce. Sometimes if we are having a meal that doesn’t include something green, I will eat a big bowl of sauteed spinach before dinner. Don’t judge me.

Having said that, when you make this dish you don’t have to put them on top of the fish, but I think you should. You could also use broccoli if you’re not a fan of the sprouts! Any vegetable with this sauce would be delicious.

fish brussels

Up close and personal with Brussels sprouts! Get em while they’re hot!

fish shallot

I think shallots are my favorite member of the onion family.

fish sauce

I love a good silicone whisk. I found mine here.

fish lower

A mountain of goodness.


A Hungry Apple Original



20-25 small Brussels sprouts, trimmed and halved

2 tablespoons olive oil

Salt and pepper


2 4-6 oz fish fillets, I used tilapia

2 tablespoons olive oil

Salt and pepper


2 tablespoons butter

2 shallots, finely chopped

2 small garlic cloves, minced

1/2 cup sour cream

1-2 tablespoons chicken broth

salt and pepper

Instructions and directions:

Heat oven to 375 degrees

Heat grill to medium heat

In a bowl, toss Brussels sprouts with olive oil, salt and pepper to coat. Transfer sprouts to a parchment lined baking sheet and bake for 20 minutes or until golden.

Brush both sides of the fish with olive oil, sprinkle salt and pepper.

In a shallow pan, melt butter over medium heat, add shallots and garlic. Cook until shallots have softened, 3-4 minutes.

Grill fish on each side for 3-4 minutes. Remove from heat and cover.

To the sauteed shallots add sour cream and whisk until smooth with a silicone whisk. Use chicken broth to thin. Add salt and pepper to taste.

Place fish on a plate (over brown or white rice, cooked in chicken or vegetable broth) top with sprouts and sauce.



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