Brush roughy fillet with olive oil and broil until golden brown and cooked through (about 8 minutes). Sweat the shallots and garlic in lime juice in a nonstick pan, until shallots are translucent (about 3 to 5 minutes). Serve over fish.
Prepare wild rice as directed on package and mix in chives.
Steam brussels sprouts until tender. Boil the hoisin sauce and water in a small saucepan, pouring over the cooked brussels sprouts.