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Halibut on Micros & Cashew Puree

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12 00:30:00
hour(s): minute(s) : second(s)
Ingredients Minutes Calories
Preparation time Cooking time Servings
00:10:00
hour(s): minute(s) : second(s)		 00:20:00
hour(s): minute(s) : second(s)		 4
Vegan Stuffing

Ingredients


4 Large Halibut fillets
2 Tablespoons Lemon juice
1/4 Cup Grapeseed oil
1 Clove Garlic, minced
1 Pinch Salt
1 Pinch Ground black pepper
12 Ounces Spicy mix microgreens
1/3 Cup Grape seed oil
1 Tablespoon Sesame oil
1 Tablespoon Cashew butter
1 Teaspoon Chile-garlic sauce
1/2 Teaspoon Sea salt

Instructions


  1.  Preheat oven to 400 degrees Fahrenheit.
  2.  Place the halibut fillets on a rimmed baking sheet lined with parchment paper.
  3.  Combine the lemon juice, oil, and minced garlic in a mixing bowl.
  4.  Pour the sauce over the halibut, then season with salt and pepper on each fillet.
  5.  Roast for 15-20 minutes in the oven, until crisp and flaky.
  6.  In the meantime, in a blender, combine all of the ingredients for the microgreen puree.
    • 12 ounces Spicy mix microgreens
    •  10 Thai basil leaves
    •  1 tablespoon ginger
    •  1 clove garlic
    •  3 tablespoons rice vinegar
    •  ⅓ cup grape seed oil
    •  1 tablespoon sesame oil
    •  1 tablespoon cashew butter
    •  1 teaspoon Chile-garlic sauce
    •  ½ teaspoon sea salt
  7.  Puree until silky smooth.
  8.  Place each halibut fillet on a bed of microgreens to serve. The sauce should then be drizzled over the top.


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