Directions

1. Prepare a charcoal grill for two-zone cooking and build a medium-high fire.

2. While the fire heats, bring a large pot of water to a boil, and stem and trim the outer leaves, as needed, from the Brussels sprouts. Generously salt the boiling water, add the sprouts and boil for 2-3 minutes, until just barely tender (remember they’ll finish cooking on the grill). Drain immediately and plunge the sprouts into a bowl of ice water. Drain, pat dry with paper towels and transfer to a large bowl. Drizzle the sprouts with enough olive oil to lightly coat, season with Fish Monger (or seasoning of your choice), and use your hands to toss until combined.

3. Clean and oil the grill grates. When the coals are glowing red and covered with a fine gray ash, place a grill basket over direct heat for 5 minutes. When you’re ready to cook, use a slotted spoon to transfer the sprouts to the basket and close the grill. After 30 or so seconds, open the grill and use tongs to shake the basket and/or stir the sprouts (rotating the basket as needed for even cooking) until they are charred on several sides, 3 to 4 minutes.

4. Return sprouts to the same bowl of oil, top with the juice of one lime and toss to combine. Serve immediately, with additional lime wedges on the side.