Seared Halibut with Microgreens Salad

Take your spice-rubbed halibut and delicate, fruit-laced salad out on the patio for a gorgeous summer meal that’s ready in just 25 minutes.
Seared Halibut with Microgreens Salad

Photo: Laura Wright

By Joanne Lusted

Serves: 4
Hands-on time: 25 minutes
Total time: 25 minutes

INGREDIENTS:

  • 2 kiwi, peeled and diced
  • 1/4 English cucumber, diced
  • 3 cups fresh strawberries, halved through the stem and thinly sliced
  • Juice 1/2 lemon
  • 1 tbsp olive oil
  • Pinch each sea salt and fresh ground black pepper, plus additional to taste
  • 4 6-oz skinless halibut steaks, pin bones removed
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground cayenne pepper
  • Olive oil cooking spray
  • 1/3 loosely packed cup torn fresh basil leaves
  • 1/3 loosely packed cup torn fresh mint leaves
  • 6 cups assorted microgreens

INSTRUCTIONS:

  1. In a large bowl, combine kiwi, cucumber, strawberries, lemon juice, oil, salt and black pepper, to taste. Cover and set aside.
  2. 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.
  3. 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.

Nutrients per serving (1 1/2 cups microgreens, 1 halibut steak, 1 cup kiwi mixture): Calories: 312, Total Fat: 8 g, Sat. Fat: 1 g, Monounsaturated Fat: 4 g, Polyunsaturated Fat: 2 g, Carbs: 21 g, Fiber: 6 g, Sugars: 10 g, Protein: 39 g, Sodium: 180 mg, Cholesterol: 54 mg

Nutritional Bonus: Strawberries are considered one of the best fruit sources for vitamin C, a nutrient that is essential for maintaining the health of your skin, bones and teeth.