Name: Seared Halibut with SuperSprout.Farm Microgreens Salad
Yield: 4 servings
Ingredients: 2 kiwi (peeled and diced); ¼ English cucumber (diced); 3 cups strawberries (fresh, halved through the stem and thinly sliced); ½ lemon; 1 tbsp olive oil; sea salt; ground black pepper; 24 oz halibut steaks (pin bones removed); ¼ tsp ground cinnamon; ⅛ tsp ground cayenne pepper; olive oil cooking spray; ⅓ fresh basil leaves (loosely packed cup torn); ⅓ fresh mint leaves (loosely packed cup torn); 6 cups SuperSprout.Farm Microgreens (assorted)

AuthorSuperSprout.FarmCategoryRecipes

Yields4 Servings

2 kiwi (peeled and diced)

¼ English cucumber (diced)

3 cups strawberries (fresh, halved through the stem and thinly sliced)

½ lemon

1 tbsp olive oil

sea salt

ground black pepper

24 oz halibut steaks (pin bones removed)

¼ tsp ground cinnamon

⅛ tsp ground cayenne pepper

olive oil cooking spray

⅓ fresh basil leaves (loosely packed cup torn)

⅓ fresh mint leaves (loosely packed cup torn)

6 cups SuperSprout.Farm Microgreens (assorted)

Preparation

In a large bowl, combine kiwi, cucumber, strawberries, lemon juice, oil, salt and black pepper, to taste. Cover and set aside.
Season halibut on all sides with cinnamon, cayenne and pinch each salt and black pepper, gently rubbing spices into fish. Heat a large, nonstick skillet on medium-high and mist with cooking spray. Add halibut and cook, turning once, for 4 minutes per side, just until flaky and opaque throughout. Remove from heat, cover skillet and set aside.
Add basil and mint to kiwi mixture and toss to combine. To serve, divide microgreens among serving plates. Top with halibut and kiwi mixture, dividing evenly.

Nutrition Information

Serving Size
1 1/2 cups microgreens, 1 halibut steak, 1 cup kiwi mixture
Calories
312
Carbohydrate Content
54 g
Cholesterol Content
54 mg
Fat Content
8 g
Fiber Content
6 g
Protein Content
39 g
Saturated Fat Content
1 g
Sodium Content
180 mg
Sugar Content
10 g
Monounsaturated Fat Content
4 g
Polyunsaturated Fat Content
2 g

Ingredients