PAN SEARED HALIBUT WITH SALSA VERDE

 

1

SERVES 2

1 lemon

2 tsp drained capers

1/4 tsp minced garlic

1/4 cup plus 1 tbsp extra virgin olive oil

2 tbsp chopped fresh cilantro sprigs

2 tbsp fresh chopped parsley leaves

two 1/2 inch thick halibut steaks with skin (about 1 pound total)

Garnish: lemon wedges

Grate enough zest from lemon to measure 1/2 tsp and squeeze 2 tbsp juice. Chop capers and in a small bowlwhisk 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 tbsp 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..

Srve halibut topped with salsa verde and garnished with lemon wedges.

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