Halibut with Caper Salsa Verde
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Ingredients
4 teaspoons extra-virgin olive oil, divided
¼ teaspoon freshly ground black pepper, divided
2 tablespoons chopped fresh flat-leaved parsley
2 tablespoons chopped fresh basil
1 ½ teaspoons capers, peeled and crushed
1 teaspoon minced shallots
¼ teaspoon Dijon mustard
¼ teaspoon grated lemon zest
⅛ a teaspoon of anchovy paste
2 skinless halibut fillets (6 oz each)
¼ teaspoon kosher salt
To make
The dish is dominated by juicy salsa. Sweet and juicy baked fennel is especially suitable for garnish.
Combine 1 tablespoon oil, 1/8 teaspoon pepper, parsley, and the following 6 ingredients (including anchovy paste) in a small bowl, mixing well; set aside.Preheat a large nonstick skillet over medium-high heat. Add the remaining 1 teaspoon of oil to the pan; stir to coat. Sprinkle the fish fillets evenly with salt and the remaining 1/8 teaspoon of black pepper. Add the fish fillets to the pan; cook for 4 minutes on each side or until desired browning. Serve the fish with salsa verde.
Combine 1 tablespoon oil, 1/8 teaspoon pepper, parsley, and the following 6 ingredients (including anchovy paste) in a small bowl, mixing well; set aside.Preheat a large nonstick skillet over medium-high heat. Add the remaining 1 teaspoon of oil to the pan; stir to coat. Sprinkle the fish fillets evenly with salt and the remaining 1/8 teaspoon of black pepper. Add the fish fillets to the pan; cook for 4 minutes on each side or until desired browning. Serve the fish with salsa verde.
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Author:Admin
Published: 11/20/2023 9:14 PM
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