Lunch

Pan-Seared Halibut with Charred Corn Emulsion & Green Olive Oil

Name: Pan-Seared Halibut with Charred Corn Emulsion & Green Olive Oil
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 halibut fillets, 6 oz each, skin on, patted dry; 1.5 cups fresh corn kernels (about 2 ears); 3/4 cup fish or vegetable stock; 1/2 cup fresh green picholine olives, pitted and halved; 4 tbsp unsalted butter, divided; 2 tbsp extra-virgin olive oil, divided; 1 tbsp honey; Zest and juice of 1 lime; 1 tsp smoked paprika; 8 fresh sage leaves; 1 small shallot, minced; Fleur de sel and cracked black pepper; Micro cilantro or chives for garnish (optional)

A confident technique: thick-cut halibut fillet, pan-seared skin-side down until golden and crisp, then finished in butter. Beneath it: a silky corn emulsion (charred corn, stock, brown butter, lime) that's both Moroccan in spirit and technically refined. Finished with picholine olives, fried sage, and aged olive oil.

893calper serving 81gprotein 35gcarbs 49gfat 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