This gluten-free, zesty recipe is jam-packed with microgreen goodness! Take your spice-rubbed halibut and delicate, microgreen-laced salad out on the patio for a stunning summer meal that takes only 25 minutes to prepare.

These vegetable greens  are picked as soon as the cotyledon leaves appear. They’re utilized as a flavor and texture enhancer, as well as a nutritional supplement. Microgreens can also be used to add sweetness and spiciness to a variety of dishes. Microgreens are generally smaller than “baby greens” because they are eaten shortly after sprouting rather than after the plant has grown into numerous leaves.

You can use red mizuna microgreens in this recipe.

Yield: 4 Servings

Ingredients

• 4 halibut fillets
• 2 tablespoons lemon juice
• 1/4 cup grape seed oil
• 1 clove garlic,minced
• Salt & pepper
• 8 ounces microgreens
• 4 ounces microgreens
• 10 Thai basil leaves 
• 1 tablespoon ginger
• 1 clove garlic
• 3 tablespoons rice vinegar
• 1/3 cup grape seed oil 
• 1 tablespoon sesame oil
• 1 tablespoon cashew butter
• 1 teaspoon chile garlic sauce
• 1/2 teaspoon sea salt

Directions

1. Preheat oven to 400 degrees Fahrenheit. 
2. Place the halibut fillets on a rimmed baking sheet lined with parchment paper.

Preheat oven to 400 degrees Fahrenheit. 

1. Place the halibut fillets on a rimmed baking sheet lined with parchment paper.
2. Combine the lemon juice, oil, and minced garlic in a mixing bowl.
3. Pour the sauce over the halibut, then season with salt and pepper on each fillet.
4. Roast for 15-20 minutes in the oven, until crisp and flaky.
5. In the meantime, in a blender, combine all of the ingredients for the microgreen puree. Puree until silky smooth.
6. Place each halibut fillet on a bed of microgreens to serve. The sauce should then be drizzled over the top.

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