Dinner
Pan-Roasted Halibut Cheek with Cauliflower Purée and Crispy Sage Oil
A thick, meaty halibut cheek—the most tender and butter-rich part of the fish—is seared until caramelized on one side and barely cooked through. It sits atop a velvety cauliflower purée enriched with brown butter and nutmeg. A sage oil, infused with nutty brown butter and crispy sage leaves, is drizzled over and around; its heat makes the sage shatter and crackle.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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