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Halibut with Caper Salsa Verde

Halibut with Caper Verde Salsa
Photo: Randy Mayor; Styling: Cindy Barr
Prep time 30 mins
Yield

2 servings (serving size: 1 fillet and about 2 tablespoons salsa verde)

The robust salsa is a dominant presence on the plate. Sweet and mellow roasted fennel makes a particularly fitting side.

Ingredients

  • 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

Nutrition Information

  • calories 325
  • fat 14.5 g
  • satfat 2.1 g
  • monofat 8.3 g
  • polyfat 3 g
  • protein 45.7 g
  • carbohydrate 1.1 g
  • fiber 0.4 g
  • cholesterol 71 mg
  • iron 2.2 mg
  • sodium 454 mg
  • calcium 113 mg

How to Make It

  1. Combine 1 tablespoon oil, 1/8 teaspoon pepper, parsley, and next 6 ingredients (through anchovy paste) in a small bowl, tossing well; set aside.

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  2. 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.