You can’t get more fall than this recipe - brown butter, pumpkin, creamy grits, roasted Brussels, cinnamon - all the best, coziest flavors are here in this dish. Paired with the light, flaky halibut, everything comes together deliciously! This one is a fall favorite for us. It’s the definition of restaurant quality and deserves a great bottle of wine to pair!
1 pound sliced Brussels sprouts
1 tablespoon olive oil
Kosher salt and pepper
2 cups milk
1/2 teaspoon cinnamon
1 cup stone ground grits
4 ounces cream cheese
1 stick salted butter
3/4 cup canned pure pumpkin purée
1 tablespoon maple syrup
4 halibut filets
1 tablespoon garlic powder
Handful sage leaves
Preheat oven to 425 degrees. On a baking sheet, toss together the Brussels sprouts, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 15 to 20 minutes or until crispy. Place a large pot over high heat and add the milk, 2 cups water, 1 1/2 teaspoons salt and pepper, and cinnamon. When bubbling, whisk in the grits then simmer. Cover and cook for about 15 to 20 minutes or until liquid is absorbed but grits are still very creamy - uncovering every few minutes to stir as they cook. Take off the heat and stir in the cream cheese, 2 tablespoons butter, sweet potato purée, and maple syrup. Taste and add more salt if needed. Heat 1 tablespoon of butter in a sauté pan over medium-high. Pat halibut dry using paper towels then sprinkle on all sides with salt, pepper, and garlic powder. Cook for about 3 minutes on each side. Set fish aside on a plate. Add the remaining butter to the pan and let cook until golden. Add the sage and cook until butter is toasty and brown. Plate grits and Brussels side by side, halibut on the top, and spoonfuls of brown butter drizzled.