Lunch
Pan-Seared Halibut with Burnt Almond Romesco, Charred Broccolini & Crispy Garlic Oil
A thick halibut fillet seared in a smoking skillet until the exterior is caramelized mahogany and the inside remains barely set and buttery. Topped with a vibrant burnt-almond romesco—roasted red peppers, charred almonds, and smoked paprika combined into a velvety, slightly smoky sauce—and sided with charred broccolini florets and a final drizzle of garlic-infused oil that crackles from the heat.
✓ 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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