Halibut with Caper Salsa Verde

Halibut with Caper Verde Salsa Recipe
Photo: Randy Mayor; Styling: Cindy Barr
The robust salsa is a dominant presence on the plate. Sweet and mellow roasted fennel makes a particularly fitting side.
5

Outstanding

Yield:

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

Recipe from

Cooking Light

Recipe Time

Prep: 30 Minutes

Nutritional 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

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

Preparation

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.

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.

Note:

Laraine Perri,

March 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note