Lunch

Pan-Seared Halibut with Gochugaru-Brown Butter, Charred Shiitake & Crispy Garlic Rice

Name: Pan-Seared Halibut with Gochugaru-Brown Butter, Charred Shiitake & Crispy Garlic Rice
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 halibut fillets (180g each), skin on, room temperature; 8 large shiitake mushroom caps; 1 cup cooked short-grain rice (day-old preferred); 4 cloves garlic, minced; 4 tbsp unsalted butter, divided; 1.5 tsp gochugaru (Korean chili flakes); 2 tbsp neutral oil; 1 tbsp soy sauce; 1 tsp rice vinegar; 1 tsp sesame oil; sea salt and white pepper; 2 scallions, thinly sliced; toasted sesame seeds for garnish

Thick halibut fillets are seared skin-side-down until crispy, finished with gochugaru-infused brown butter and toasted garlic. Charred shiitake caps provide earthiness, while a separate crispy garlic rice forms the textural base. This is skilled weeknight cooking: pan-searing finesse, brown butter technique, and component balance.

679cal per serving 40gprotein 31gcarbs 44gfat 12min 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