1. Preheat

   Preheat the oven to 425F. Line sheet pan with foil.

   Connect Oven
2. Make Pico de Gallo

   Add all ingredients to a bowl. Stir to combine.

   • 4 , diced Red Tomatoes
   • 1/2 , diced Yellow Onion
   • 1 , sliced Serrano Pepper
   • 1 bunch , stems removed, chopped Fresh Cilantro Leaf
   • 2 , juiced Limes
   • 2 Tbsp Olive Oil
   • 1/2 tsp Kosher Salt
   • 1/2 tsp Black Pepper
3. Pull Apart Lettuce Cups

   Wash & dry lettuce. Separate leaves.

   • 2 heads Butterhead Lettuce
4. Season & Bake Halibut

   Drizzle halibut with oil on prepared sheet tray. Season with remaining ingredients. Bake for 12-15 minutes.

   • 1 1/4 lb Halibut Fillet
   • 1 , juiced Lime
   • 1/4 bunch , stems removed, chopped Fresh Cilantro Leaf
   • 2 Tbsp Olive Oil
   • 1 Tbsp Chili Powder
   • 1 tsp Kosher Salt
5. Prep Sprouts

   Wash & dry sprouts.

   • 1 cup Fresh Sunflower Sprouts
6. Serve & Enjoy

   Pair with good music.

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	Amount per serving	Daily value percentage
Calories	320 kcal
Total Fat	16 g	21%
Total Saturated Fat	2.5 g	12%
Unsaturated Fat	14 g
Low Cholesterol	70 mg	23%
Sodium	1050 mg	45%
Total Carbohydrate	17 g	6%
Fiber Total Dietary	6 g	21%
Sugars Total	6 g
Excellent Source: Protein	30 g	60%
Good Source: Vitamin C	50 mg	60%
Calcium Ca	106 mg	8%

Load More

	Amount per serving	Daily value percentage
Iron Fe	3 mg	15%
Good Source: Vitamin D	6.5 µg	35%
Good Source: Potassium	1350 mg	30%
Vitamin E	5 mg	35%
B-Vitamins
Thiamin	0.2 mg	20%
Riboflavin	0.2 mg	15%
Niacin	11 mg	70%
Pantothenic Acid	1.1 mg	20%
Vitamin B-6	1.1 mg	60%
Folate (B9)	127 µg	30%
Excellent Source: Vitamin B12	1.6 µg	60%

By Innit Culinary Team