Lunch

Pan-Seared Halibut with Charred Corn Purée, Pickled Radish & Crispy Sage

Name: Pan-Seared Halibut with Charred Corn Purée, Pickled Radish & Crispy Sage
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: 2 halibut fillets, 6 oz each, skin on, patted dry; 3 cups fresh corn kernels (about 4 ears), divided 2-1; 4 tbsp unsalted butter, divided; 1/2 cup whole milk; 1 tbsp white miso paste; 1 cup vegetable stock; 8 radishes, thinly sliced on mandoline; 3 tbsp champagne vinegar; 1 tsp honey; 12 fresh sage leaves; 2 tbsp extra-virgin olive oil; sea salt, cracked black pepper; fleur de sel; lemon wedges

A perfectly seared halibut fillet (skin-side-down for crispness) rests atop a silky corn purée built with brown butter and white miso for umami depth. Burnt corn kernels add char-bittersweet notes while quick-pickled radish provides cooling contrast and textural snap. Crispy sage leaves finish with herbaceous grace.

963cal 86gprotein 51gcarbs 48gfat 20min prep 35min cook 2serves

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