1/3 cup extra-virgin olive oil, divided |
12 halibut fillets, about 6 ounces each, skinned |
sea salt, preferably gray salt and freshly ground black pepper |
10 tablespoons dry white wine |
5 tablespoon unsalted butter |
3 tablespoons salsa mixed with 1 tablespoon extra-virgin olive oil, recipe follows |
1 pound green olives, pitted |
1/4 cup pine nuts, toasted |
1/4 cup chopped fresh italian flat-leaf parsley |
1/4 cup chopped fresh basil leaves |
2 teaspoon chopped fresh thyme leaves, optional |
1 teaspoon grated lemon zest |
1 tablespoon minced capers, rinsed before mincing |
2 small clove garlic, minced |
3/4 cup extra-virgin olive oil , plus more for storing |