Dinner

Pan-Seared Halibut with Charred Corn Velvet & Crispy Sage Beurre Noir

Name: Pan-Seared Halibut with Charred Corn Velvet & Crispy Sage Beurre Noir
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 2 servings
Ingredients: 2 halibut fillets (6 oz each), skin-on; 1½ cups fresh corn kernels; 6 tablespoons unsalted butter, divided; 3 tablespoons vegetable oil; 12 fresh sage leaves; 1 small shallot, minced; ½ cup whole milk; 2 tablespoons white wine; juice of ½ lemon; fleur de sel; cracked black pepper; 1 pinch cayenne pepper

Pristine halibut is seared skin-side down until the flesh becomes opaque and flakes like snow. It rests atop a silky corn velvet—corn puréed with brown butter and sage—while black butter with crispy sage and fleur de sel pools around the plate. A stunning showcase of California's summer bounty with a French bistro soul.

790cal 38gprotein 26gcarbs 60gfat 12min prep 20min cook 2serves

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