2 tablespoons fresh lime juice (from about 2 limes)
1/2 cup creme fraiche
1 tablespoon wasabi powder
1/4 teaspoon kosher salt
In a large, nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Drizzle the tilapia fillets with olive oil and season with salt and pepper, to taste. Arrange the fish in a single layer in the pan and cook until the flesh is flaky and cooked through, about 2 to 3 minutes on each side. Set aside to cool slightly.
Make the dressing: In a medium bowl, whisk together the 3 tablespoons of olive oil and the lime juice. Season with salt, to taste. Add the avocado, mango, green onions, and miKrogreens Spicy Mix. Toss until all the ingredients are coated.
For the creme fraiche: In a small bowl, mix together the creme fraiche, wasabi powder and salt until smooth.
To assemble the tacos: Put the taco shells on a platter and divide the avocado mixture into the cups. Top each with 3 to 4 pieces of fish. Spoon about 1 to 2 teaspoons of the creme fraiche mixture on top of the fish and serve.
Recipe adapted from “Tilapia Fish Tacos with Arugula” by Giada De Laurentiis
Roasted Halibut with miKrogreen™
We love this recipe because it uses our miKrogreens two ways: pureed in the sauce, and as a garnish! This quick meal is simple, but elegant enough for a dinner party! Ready in 30 minutes. Makes 4 servings.
4 halibut fillets (about 1 1/2 pounds)
2 tablespoons lemon juice
1/4 cup grape seed oil (or avocado oil)
1 clove garlic, minced
Salt and pepper, to taste
miKrogreen Salad Mild Mix™ for garnish (1-2 packages)
2 packages of miKrogreen Salad Mild Mix ™ (about 3 ½ oz)
8-10 fresh Thai basil leaves
1 tablespoon fresh grated ginger
1 clove garlic
3 tablespoons rice vinegar
1/3 cup grapeseed or avocado oil
1 tablespoon sesame oil
1 tablespoon cashew butter (sub a handful of cashews if you don’t have cashew butter)
1 teaspoon chile garlic sauce
1/2 teaspoon sea salt
Preheat oven to 400 degrees F.
Line a rimmed baking sheet with parchment paper and place the halibut fillets on it.
Whisk together the lemon juice, oil and minced garlic.
Pour the lemon juice mixture over the halibut and sprinkle each fillet with salt and pepper.
Bake for 15-20 minutes, or until fish is firm and flaky.
Meanwhile, add all the ingredients for the microgreen puree to the blender. Puree until smooth.
To serve, place each halibut fillet on a bed of miKrogreen Salad Mild Mix. Then drizzle the sauce over the top.
Although the mustard flavor works well here, we think this recipe would be great with any of our microgreen blends for a milder flavor.
Ready in 35 minutes. Makes 6 servings.
2 tablespoons olive oil
6 bone-in, skinless chicken breast halves, halved crosswise
Coarse salt and ground pepper
1 medium red onion, halved and thinly sliced
4 garlic cloves, smashed
1 cup dry white wine, such as sauvignon blanc or pinot grigio
2 packages miKrogreen Live Mustard ™
1 tablespoon lemon juice, plus lemon wedges, for serving
1/2 cup pitted kalamata olives
In a 5-quart Dutch oven or large heavy pot, heat 1 tablespoon oil over medium-high. Season chicken with salt and pepper. Add half of chicken to pot and cook until browned on all sides, 6 to 8 minutes; transfer to a plate. Repeat with remaining oil and chicken.
Add onion and garlic to pot (reduce heat if browning too quickly) and cook, stirring, until softened, 4 to 6 minutes. Add wine and chicken (along with any accumulated juices) to pot and bring to a boil. Cover pot; reduce heat to medium and cook 5 minutes.
Cover and cook until chicken is opaque throughout, 3 to 5 minutes more. Remove from heat and stir in lemon juice and olives.
To serve, top each chicken breast with a handful of Live Mustard ™ miKrogreens and drizzle with pan juices. Serve with lemon wedges at the side.
You can add microgreens to any smoothie recipe, but here’s a good one to try! Best with miKrogreen Salad Mild Mix™ for the mildest flavor, but you can also try miKrogreen Nutricolor Mix™. Use as much or as little microgreens as you prefer.