Want to know how I can do it? BACON! Bacon makes everything taste better. So go ahead and give these a try. I made some grilled escolar to go with them and it was equally scrumptious.
Brussel Sprouts With Bacon
16 oz of brussel sprouts, halved and bottom ends cut off
4-6 slices of thick cut bacon, cut into bite size pieces (tip: it’s easier to slice bacon if it’s slightly frozen)
3 tbspn of cherry balsamic (Fustini’s)
1 tbspn walnut oil (Fustini’s)
Handful of Sahale Valdosta Pecans (it’s pecans with cranberries, black pepper, and orange zest)
Dash of hot shot
In a frying pan, crisp up the bacon, drain the grease, and set aside. Make sure all the grease is drained from the pan and wipe it out, but don’t wash it. You will be using it again.
In a pot of boiling salted water, boil the brussel sprouts for about 8-10 minutes. Drain and then toss the brussel sprouts with the vinegar, walnut oil, and pecans. Let sit for a few minutes. After a few minutes, pour the brussel sprouts into the pan you cooked the bacon in, add in the hot shot, and toss in the bacon. Cook over medium heat until the bacon is warmed through and the brussel sprouts are fork tender, and the balsamic is reduced.
The fish is super simple too.
I made a marinade of crushed garlic, lemon zest, lemon juice, garlic infused olive oil, and white grapefruit balsamic. Then I seasoned with salt and pepper. I didn’t measure the amounts, kind of eyeballed it. You don’t want the fish submerged in marinade, just resting in it.
Let the fish (and this would work for scallops too) sit in the marinade for about 30 minutes. Don’t let it sit for more than 30 minutes because the acids in the marinade will start to cook the fish if you do.
Throw on an indoor grill pan and cook until done. Cook time will depend on thickness of your fish. Check after 5 minutes on each side.