Halibut with Caper Salsa Verde |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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The robust salsa is a dominant presence on the plate. Sweet and mellow roasted fennel makes a particularly fitting side. 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 |
Directions:
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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