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Pan-Seared Halibut with Salsa Verde

2 Lemons
4 ts Drained capers
1/2 ts Minced garlic
1/2 c Plus 2 tablespoons extra-virgin olive oil
4 tb Chopped fresh cilantro sprigs
4 tb Chopped fresh parsley leaves
4 Halibut steaks with skin; (about 1 pound total) (1/2-inch thick)
Lemon wedges for garnish

Grate enough zest from lemon to measure 1/2 teaspoon and squeeze 2 tablespoons juice. Chop capers and in a small bowl whisk together with zest, lemon juice, garlic, and salt and pepper to taste. Add 1/4 cup oil in a slow stream, whisking constantly until blended. Whisk in herbs.

Pat halibut dry and season with salt and pepper. In a nonstick skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook halibut, turning once, until golden brown on both sides and just cooked through, about 7 minutes total. Serve halibut topped with salsa verde and garnished with lemon wedges.

Yield: 4 servings

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