Lunch

Pan-Seared Halibut with Charred Corn Polenta & Green Olive Tapenade

Name: Pan-Seared Halibut with Charred Corn Polenta & Green Olive Tapenade
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 halibut fillets, 6 oz each, skinless; 2 ears fresh corn, kernels removed (about 1½ cups); ½ cup whole milk; 2 tablespoons unsalted butter; 8–10 fresh sage leaves; ¾ cup green olives (Castelvetrano or Picholine), pitted; 2 tablespoons capers, drained; 1 lemon; 2 tablespoons neutral oil; 200g sugar snap peas; Fleur de sel; Cracked pepper; 2 tablespoons white wine (optional)

Sweet corn is puréed into silky polenta and finished with brown butter and sage, then plated as a warm, creamy bed for pan-seared halibut fillets with a golden crust. Green olives are brined, pitted, and crushed into a briny tapenade drizzled across, with charred snap peas and crispy sage leaves scattered for textural joy.

873cal 86gprotein 39gcarbs 42gfat 15min prep 25min cook 2serves

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