Recipe: Sweet Potato Noodle Bowl with Halibut
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Sweet potato noodles are a delicious grain-free stand-in for traditional pasta noodles — find them in the Produce section of your Whole Foods Market store. Here, we top them with our sustainable wild-caught halibut, lemony sautéed kale, blood orange slices, radishes and pepitas (pumpkin seeds). Take this bowl to the next level with a drizzle of your favorite prepared or homemade vinaigrette.
- ¼ teaspoon ground coriander
- ¼ teaspoon ground fennel
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 (6-ounce) sustainable wild-caught skinless halibut fillets
- 2 tablespoons avocado oil, divided
- 1 bunch curly leaf kale, stemmed and roughly chopped
- Zest from 1 lemon
- 2 cups raw sweet potato noodles
- 2 blood oranges, peeled and thinly sliced crosswise into rounds
- 2 red radishes, thinly sliced crosswise
- ½ cup toasted pepitas
- ¼ cup chopped cilantro
- Prepared vinaigrette, optional
Combine coriander, fennel and ¼ teaspoon of each salt and black pepper in a bowl. Pat halibut fillets dry with a paper towel, then rub with 1 tablespoon oil and sprinkle with spice blend.
Heat a cast-iron skillet to medium-high. Once hot, add 1 tablespoon oil and then the halibut fillets. Let cook untouched until they begin to release easily from the pan, about 4 minutes. Gently flip and cook the other side until just cooked through but still slightly translucent in the center. Transfer halibut to a plate and lightly cover to keep warm.
In the same pan, heat 1 tablespoon oil until shimmering. Add kale and ¼ cup water, cover, reduce heat to medium-low and cook until kale begins to wilt, about 2 minutes. Add lemon zest and ¼ teaspoon of each salt and black pepper, toss well, cover and cook until wilted, about 2 minutes more. Set aside.
To assemble, place ½ cup sweet potato noodles in each of the 4 serving bowls. Add halibut to each bowl, then top with sautéed kale, sliced oranges, radishes and pepitas. Top with the cilantro and vinaigrette (if using).