Sweet Potato Noodle Bowl with Halibut

Serves 4
Time 45 min
Sweet Potato Noodle Bowl with Halibut

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. Take this bowl to the next level with a drizzle of homemade vinaigrette.

Special Diets:

Dairy FreeDairy Free
Sugar ConsciousSugar Conscious

Ingredients

    1/4 teaspoonground coriander
    1/4 teaspoonground fennel
    1/2 teaspoonkosher salt, divided
    1/2 teaspoonground black pepper, divided
    4 (6-ounce)sustainable wild-caught skinless halibut fillets
    2 tablespoonsavocado oil, divided
    1 bunchcurly leaf kale, stemmed and roughly chopped
    1lemon, zested
    2 cupsraw sweet potato noodles
    2blood oranges, peeled and thinly sliced crosswise into rounds
    2radishes, thinly sliced crosswise
    1/2 cuptoasted pepitas
    1/4 cupchopped cilantro
    Prepared Vinaigrette, optional

Exclusively for Prime members in select ZIP codes.

Method

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 or nonstick 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).