Halibut, Pan Seared

By Bellacucinam

Ingredients

• 2 lemon
• 2 teaspoons drained capers
• 1/2 teaspoon minced garlic
• 1/2 cup plus 2 tablespoon extra-virgin olive oil
• 1/4 cup chopped fresh cilantro sprigs
• 1/4 cup chopped fresh parsley leaves
• 4 halibut steaks with skin (about 2 pound total)
• Garnish: lemon wedges

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Grate enough zest from lemon to measure 1 teaspoon and squeeze 1/4 c juice. Chop capers and in a small bowl whisk together with zest, lemon juice, garlic, and salt and pepper to taste. Add 1/2 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.