Halibut with Caper Salsa Verde

By Cathie davidson

Laraine Perri, Cooking Light

MARCH 2010

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

Preparation

Step 1

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.