Lunch

Charred Market Fish Crudo with Citrus Emulsion, Crispy Garlic & Summer Herb Salad

Name: Charred Market Fish Crudo with Citrus Emulsion, Crispy Garlic & Summer Herb Salad
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 2 servings
Ingredients: 8 oz sushi-grade halibut or fluke, skin removed, cut into 2 oz portions; Zest and juice of 2 Meyer lemons (about ¼ cup juice); Zest and juice of 1 orange (about ⅓ cup juice); 2 tbsp aged white balsamic vinegar; 1 shallot, minced; 4 tbsp neutral oil, divided; 2 tbsp fish stock or dashi; Pinch of saffron threads; Sea salt and white pepper; 3 cloves garlic, thinly sliced with mandoline; ¼ cup neutral oil for frying garlic; 2 tbsp panko breadcrumbs; 1 tbsp unsalted butter; 1 cup loosely packed mixed soft herbs (dill, chervil, tarragon, parsley, basil, micro shiso—whatever is at peak freshness); 1 small bunch pea shoots or micro greens; Fleur de sel and cracked black pepper for garnish

Ultra-fresh halibut scored and flash-charred on one side only, serving as a bridge between silky raw fish and a bright citrus foam emulsion. Topped with a tangle of raw summer herbs, crispy fried garlic slivers, and a delicate scatter of toasted breadcrumbs. Sophisticated, light, and impossible to stop eating.

730cal per serving 24gprotein 17gcarbs 63gfat 30min prep 35min 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