Cumin spiced halibut with kale salad

Name: Cumin spiced halibut with kale salad
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: Asian
Ingredients: 200g/7 oz kale, central stalk removed, chopped; 1 ripe avocado, pitted and peeled; ¼ tsp each garlic powder, cumin powder and onion powder; 1 tsp coconut syrup, yacon syrup or honey; 1 tbsp tamari soy sauce; 2 tbsp lemon juice; 1 tbsp nutritional yeast flakes; 100g/3/½oz/ heaped 2⅓ cup cherry tomatoes, cut into halves; 30g/1oz/¼ cup pitted black olives, sliced; 30g/1oz/⅓ cup goji berries; 30g/1oz/¼ cup toasted sesame seeds; 1 tsp olive oil; 1 tsp ground cumin; 2 halibut steaks; 1 tsp coconut oil, ghee (page 40) or butter; a pinch of tapioca flour sea salt and ground black pepper

4 steps

Prep:15minCook:8min

adore kale salads - they are so fresh, nourishing and cleansing. This recipe is creamy and lightly spiced, and it makes a wonderful accompaniment to the halibut. You can serve the kale salad on its own as a light snack or side salad.

Updated at: Fri, 23 Oct 2026 13:28:40 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories776.5 kcal (39%)

Total Fat31.5 g (45%)

Carbs30.9 g (12%)

Sugars8 g (9%)

Protein96.6 g (193%)

Sodium1391.5 mg (70%)

Fiber12.9 g (46%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

1 Put the kale in a large bowl and sprinkle over ½ teaspoon salt.

Step 2

Massage the salt into the kale until it wilts. Put the avocado, flavouring powders, syrup, tamari, lemon juice and yeast flakes into a blender or food processor and process to form a thick paste, or put in a bowl and mash together with a fork. Add a dash of water to help it blend, if needed. Spoon it over the kale and use your hands to massage the sauce all over the kale.

Step 3

Toss in the tomatoes, olives, goji berries and seeds.

Step 4

2 Rub the olive oil and cumin over the halibut steaks and season with salt and pepper. Heat the coconut oil in a large frying pan over a medium-high heat. Dust the fish on both sides with the tapioca flour. Put the fish into the pan, reduce the heat slightly and fry for 4 minutes. Turn the fish over and fry for another 3-4 minutes or until cooked through and crisp. Serve with the kale salad. The salad will keep in the fridge for up to 2 days.