Lunch

Charred Spring Garlic & Romesco-Glazed Halibut Fillet with Blistered Shishito Peppers & Crispy Sage Oil

Name: Charred Spring Garlic & Romesco-Glazed Halibut Fillet with Blistered Shishito Peppers & Crispy Sage Oil
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 2 servings
Ingredients: 2 halibut fillets, 180g each, skin-on; Sea salt and black pepper; 2 tbsp Spanish olive oil, divided; 150g roasted red peppers (jarred or fresh-roasted); 40g roasted almonds or hazelnuts; 2 cloves roasted garlic (from bulb); ½ tsp smoked paprika; ¼ tsp cayenne pepper; 1 tbsp sherry vinegar; 60ml extra-virgin Spanish olive oil (for romesco); 1 bunch fresh spring garlic cloves (or 8 cloves regular garlic, halved); 150g shishito peppers; 15g fresh sage leaves; 100ml good Spanish olive oil (for sage oil); 2 cloves sliced garlic; Flor de sal

Thick halibut fillet glazed with vibrant romesco sauce—toasted nuts, roasted peppers, garlic, and chili—develops a mahogany crust under the broiler. Spring garlic cloves roast until creamy, blistered shishitos add charred heat, and a sage oil pools underneath for richness. Restaurant-quality fish technique with Iberian flavor.

1303calper serving 82gprotein 14gcarbs 103gfat 30min prep 40min 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