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Marinate the halibut: In a small bowl, whisk together the ginger, garlic, soy sauce, honey, olive oil, and lime juice. Season the halibut fillets with salt and pepper, then pour the marinade over the fish. Let it marinate for at least 15 minutes while you prepare the Brussels sprouts.
Roast the Brussels sprouts: Preheat the oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast for 20-25 minutes, or until the Brussels sprouts are golden and crispy. Drizzle with balsamic vinegar, if using, during the last 5 minutes of roasting.
Cook the halibut: Heat a large skillet over medium-high heat. Remove the halibut from the marinade and sear the fillets for 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Pour any remaining marinade into the skillet during the last minute of cooking to create a flavorful glaze.
Serve: Plate the halibut alongside the roasted Brussels sprouts, spooning any extra sauce over the fish. Garnish with fresh lime wedges if desired.