Plant-Based

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.

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.

See AlsoThe Easiest Baked Halibut

Servings
4
Prep Time
25 min
Duration
25 min

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

Preparation

  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.

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