I made the salsa verde with all parsley instead of basil and it turned out great!
Halibut with Caper Salsa Verde
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.
Yield: 2 servings (serving size: 1 fillet and about 2 tablespoons salsa verde)
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Amount per serving
- Calories: 325
- Fat: 14.5g
- Saturated fat: 2.1g
- Monounsaturated fat: 8.3g
- Polyunsaturated fat: 3g
- Protein: 45.7g
- Carbohydrate: 1.1g
- Fiber: 0.4g
- Cholesterol: 71mg
- Iron: 2.2mg
- Sodium: 454mg
- Calcium: 113mg
- 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
- 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.
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