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Photo: Randy Mayor; Styling: Cindy Barr Photo by: Photo: Randy Mayor; Styling: Cindy Barr

Halibut with Caper Salsa Verde

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

Cooking Light MARCH 2010

  • Yield: 2 servings (serving size: 1 fillet and about 2 tablespoons salsa verde)
  • Prep time:30 Minutes

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.

Nutritional Information

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
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Halibut with Caper Salsa Verde recipe

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