The robust salsa is a dominant presence on the plate. Sweet and mellow roasted fennel makes a particularly fitting side.
4 teaspoons extra-virgin olive oil, divided
1/4 teaspoon freshly ground black pepper, divided
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
1 1/2 teaspoons capers, drained and minced
1 teaspoon minced shallots
1/4 teaspoon Dijon mustard
1/4 teaspoon grated lemon rind
1/8 teaspoon anchovy paste
2 (6-ounce) skinless halibut fillets
1/4 teaspoon kosher salt
How to Make It
Combine 1 tablespoon oil, 1/8 teaspoon pepper, parsley, and next 6 ingredients (through anchovy paste) in a small bowl, tossing well; set aside.
Heat a large nonstick skillet over medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Sprinkle fish fillets evenly with salt and remaining 1/8 teaspoon black pepper. Add fish fillets to pan; cook 4 minutes on each side or until desired degree of doneness. Serve fish with salsa verde.
Making your fish taste great: get a high quality cut of fish the same day you plan to use it, pat it dry with paper towels, season just before searing, make sure the pan/oil is piping hot before putting the fish in, and don't move the fish until ready to flip. We used grouper because they didn't have any halibut on hand at our market. Great sauce AND great fish! We served it with roasted asparagus & fennel (with olive oil, minced fresh garlic, fresh cracked pepper and a very small pinch of kosher salt). This will be a regular recipe in our house & I hope next time the market will have some halibut!
The halibut was very good but the roasted fennel was absolutely amazing! This recipe did require a little more prep than I typically like but the end result was well worth it. I used a food processor for the salsa verde and wegmans basting oil for the fennel. I also used Wegmans pan searing flour on the halibut in place of salt and pepper, I did have to finish it in the oven though since halibut was thick. I have already saved this recipe to my file and look forward to making it again.
I've made this recipe four times already. The first time was just for me and my husband; it was so good that I made for company three more times. Easy and delicious. The accompanying roasted fennel is also excellent...and a bit unusual. I served this with roasted asparagus which I cooked in the same pan as the fennel (for just about 10 minutes).
Excellent. Made with Rockfish as hallibut was not available. The only change I made was to add a squeeze of fresh lemon juice to the sauce.
Would be a great summer dish when you can just pick the basil and parsley.
The only reason this recipe got a 4 rating was that the topping for the fish was excellent!!! But...I can't say that I was totally blown away with the fish. Yes halibut is very tasty, but we got a piece that had so many bones in it that my DH got paranoid about eating it...and I wasn't crazy about frying the fish. I think baking it would have been better! This recipe is worth playing around with!!
I changed a few things (normal) for us. Ran
the salsa verde through a food processor briefly. Tripled the recipe for 4 people.
SO yummy. And I cooked the fish, swordfish last night, brushing it first with olive oil,
then salt and pepper, then in the oven with
white wine and lemon juice. The salsa verde has extraordinary flavor. I would gladly serve this to any guests, and even just for the two of us.
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