Our Valentine’s Day dinner continued with this Seared Halibut with Brussels Sprouts Hash entree from Food Network magazine. I always think of fish for special occasions for some reason. Meat is always a cozier option to me, but fish is light and delicate and romantic, if that makes sense. This dish was no exception, but missing some BIG flavor, so see the modifications below!
How to make it an A+: I needed this dish jazzed up a bit. For the hash, I would double the amount of chile pepper and be generous with the salt and pepper. I might even add a little whole-grain mustard for another dimension of spice. I also would have preferred a salmon fillet to the halibut, but it was a nice change to a fish that doesn’t always make an appearance in my household. I would also double up on the sauce that goes overtop, and once again, embrace that S & P!