Lunch
Pan-Seared Halibut with Charred Tomatillo-Cilantro Emulsion & Grilled Poblano Strips
A confident sear on halibut fillet creates a golden crust while the flesh stays moist and flaky. Served over a bright, charred tomatillo emulsion with strips of roasted poblano for smoke and earthiness. Intermediate technique in temperature control and emulsion-making.
791cal per serving
80gprotein
19gcarbs
44gfat
10min prep 18min 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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