Ingredients

4 Servings

Meat & Seafood

  • Halibut Fillet 1 1/4 lb

Pantry

  • Black Pepper 1/2 tsp

  • Olive Oil 1/4 cup

Produce

  • Serrano Pepper 1

  • Yellow Onion 1/2

  • Cilantro 1 1/4 bunches

  • Red Tomatoes 4

  • Fresh Sunflower Sprouts 1 cup

  • Limes 2

  • Butterhead Lettuce 2 heads

Spices

  • Chili Powder 1 Tbsp

  • Kosher Salt 2 tsp

Preparation

  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 Cilantro
    • 2, juiced Limes
    • 2 Tbsp Olive Oil
    • 1 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 Cilantro
    • 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.

Nutrition

  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 1340 mg 60%
Total Carbohydrate 15 g 5%
Fiber Total Dietary 5 g 19%
Sugars Total 5 g  
Excellent Source: Protein 30 g 60%
Good Source: Vitamin C 43 mg 50%
Calcium Ca 98 mg 8%
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By Innit Culinary Team