Seared Halibut with Microgreens Salad


  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.


  • 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


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