Chefs at fine dinning restaurants have garnished dishes with microgreens for years. The fresh appearance of these delicate, rainbow-colored shoots add beauty and dimension to any plate. Beyond the visual appeal, microgreens contribute a bright pop of flavor that is often more intense than their mature counterpart. Adding complex fresh flavors.
Recent studies have found that microgreens have a high concentration of nutrition, with up to 40 times more vital nutrients and vitamins than mature plants. The most intensely colored microgreens are often the most nutritious.
Alaskan Halibut Filet 6 oz.
Micro Greens, Live Nano Onion, Live Nano Radish White and Red, Live Nano Pak Choi, Live Nano Cilantro 1/4 of cup
Juice of one Naartjies Orange (unchu mikan) 1/2 tablespoon
1 3/4 oz. California Ranch Olive Oil
Pre-heat oven to 400 degrees.
Heat Sauté pan adding 1 1/2 oz. olive oil till hot ( smoke) pat dry and season halibut with salt and pepper place halibut in hot sauté pan top of filet side down till edges have browned. Turn and place in oven for about 10 minutes.
Roast until an instant-read thermometer inserted into the thickest part of the halibut registers 120°F. Total cooking time will be about 10 minutes per inch of thickness, but start checking 5 minutes before the halibut is scheduled to be done to avoid overcooking.
Place microgreens in a small bowl dress with 1 teaspoon of olive oil, and 2 teaspoon of naartjies juice. Place greens over halibut and serve.