Lunch

Pan-Seared Fish Collar with Charred Ají Verde Emulsion & Roasted Causeway Vegetables

Name: Pan-Seared Fish Collar with Charred Ají Verde Emulsion & Roasted Causeway Vegetables
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 2 servings
Ingredients: 2 fish collars (halibut or mahi-mahi), 5 oz each, skin-on; 200g purple potatoes, cut into ¾-inch wedges; 150g golden beets, cut into ¾-inch wedges; 4 scallions, halved lengthwise; 3 tablespoons olive oil, divided; 1 poblano or 2 serrano chiles, charred and peeled; ½ cup fresh cilantro leaves; ¼ cup fresh parsley; 2 tablespoons fresh lime juice; 1 clove garlic, minced; ¼ cup extra-virgin olive oil (for emulsion); ¼ teaspoon cumin seed, toasted; Fine sea salt and white pepper; Fleur de sel for finishing

A tender, buttery collar cut from a firm white fish, seared golden until the skin crisps, then finished with a silky, bright ají verde (green chile) emulsion. Roasted purple potato, golden beet, and charred scallion balance the rich fish and herbaceous sauce.

697cal per serving 36gprotein 29gcarbs 50gfat 15min prep 28min 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