Lunch
Pan-Seared Halibut with Charred Corn Polenta & Green Olive Tapenade
Sweet corn is puréed into silky polenta and finished with brown butter and sage, then plated as a warm, creamy bed for pan-seared halibut fillets with a golden crust. Green olives are brined, pitted, and crushed into a briny tapenade drizzled across, with charred snap peas and crispy sage leaves scattered for textural joy.
873calper serving
86gprotein
39gcarbs
42gfat
15min prep 25min cook 2serves
✓ 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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