Dinner
Pan-Seared Halibut with Charred Corn Velvet & Crispy Sage Beurre Noir
Pristine halibut is seared skin-side down until the flesh becomes opaque and flakes like snow. It rests atop a silky corn velvet—corn puréed with brown butter and sage—while black butter with crispy sage and fleur de sel pools around the plate. A stunning showcase of California's summer bounty with a French bistro soul.
790calper serving
38gprotein
26gcarbs
60gfat
12min prep 20min 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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