• 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


  • 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.


  • 110CALORIES, SODIUM 200mg, FAT 4g, PROTEIN 2g, CARBS 20g, FIBER 5g