Lunch
Pan-Seared Halibut with Charred Corn Emulsion & Green Olive Oil
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.
893cal per 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
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