Lunch

Adobo-Braised Halibut with Charred Kabocha, Black Garlic & Crispy Shallot Oil

Name: Adobo-Braised Halibut with Charred Kabocha, Black Garlic & Crispy Shallot Oil
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 2 servings
Ingredients: 2 halibut fillets (6 oz each), skin removed, room temperature; 0.5 lb kabocha squash, peeled and cut into 1-inch cubes; 8 cloves garlic, roasted and peeled; 4 whole black garlic cloves; 0.25 cup Filipino coconut vinegar (or rice vinegar); 0.25 cup low-sodium fish or vegetable stock; 1 tbsp soy sauce; 1 tsp smoked paprika; 0.5 tsp ground turmeric; 0.5 bay leaf; 3 whole black peppercorns; 3 tbsp neutral oil, divided; 4 large shallots, very thinly sliced; 6 fresh sage leaves; 2 tbsp unsalted butter; 1 tbsp black garlic paste or finely minced black garlic; 2 fresh calamansi, halved; kosher salt and white pepper to taste; crispy garlic chips for garnish (optional)

Thick halibut fillet braised in a sophisticated adobo sauce of roasted garlic, black vinegar, smoked paprika, and black garlic (fermented, umami-rich), served over charred kabocha squash cubes, finished with crispy shallot oil, crispy sage, and a squeeze of fresh calamansi.

567cal per serving 37gprotein 28gcarbs 35gfat 25min prep 50min 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