Appetizer

Crispy Kataifi-Wrapped Halibut Cheek with Green Olive Tapenade & Charred Lemon Emulsion

Name: Crispy Kataifi-Wrapped Halibut Cheek with Green Olive Tapenade & Charred Lemon Emulsion
Prep time: 16 min
Cook time: 12 min
Total time: 28 min
Yield: 2 servings
Ingredients: 2 halibut cheeks (about 3–4 oz each), patted dry; ¼ cup kataifi (shredded phyllo dough, thawed); 2 tbsp olive oil, divided; ½ tsp sea salt; ¼ tsp black pepper; ½ cup pitted green Castelvetrano olives; 2 cloves garlic, minced; 1 tbsp capers, rinsed; ½ tbsp fresh lemon juice; 1 tbsp extra-virgin olive oil (for tapenade); 2 tbsp water; 1 lemon, halved; 3 tbsp heavy cream; 2 tbsp cold butter, cubed; 1 pinch cayenne pepper; 2 tbsp flat-leaf parsley, finely chopped; Fleur de sel for finishing

Tender halibut cheeks—often overlooked but supremely delicate—wrapped in crunchy kataifi (shredded phyllo) and pan-fried until golden. Topped with a vibrant green olive tapenade and finished with an ethereal charred lemon emulsion that brings smoke and citrus brightness. A showstopper first course.

590cal 17gprotein 24gcarbs 49gfat 16min prep 12min cook 2serves

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