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Recipe0
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Barramundi and Scallion Sriracha Pesto with Buttery Ginger Rice and Roasted Brussels Sprouts

Step 1 of 6

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Peel and mince or grate ginger. Trim and finely chop scallions. Quarter lime. Trim and halve Brussels sprouts.

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