Halibut with Caper Salsa Verde

Halibut with Caper Salsa Verde
Photo by Randy Mayor

Ingredients

  • 1 ½ teaspoons capers, drained and minced
  • ¼ teaspoon kosher salt
  • 2 (6-ounce) skinless halibut fillets
  • ¼ teaspoon grated lemon rind
  • ¼ teaspoon grated lemon rind
  • 1 ½ teaspoons capers, drained and minced
  • ¼ teaspoon kosher salt
  • + 69 more ingredients
    • 1/8 teaspoon anchovy paste
    • ¼ teaspoon Dijon mustard
    • ¼ teaspoon Dijon mustard
    • 1 teaspoon minced shallots
    • 1 teaspoon minced shallots
    • 4 teaspoons extra-virgin olive oil, divided
    • 4 teaspoons extra-virgin olive oil, divided
    • ¼ teaspoon freshly ground black pepper, divided
    • ¼ teaspoon freshly ground black pepper, divided
    • ¼ teaspoon kosher salt
    • 2 (6-ounce) skinless halibut fillets
    • 1/8 teaspoon anchovy paste
    • 1/8 teaspoon anchovy paste
    • ¼ teaspoon grated lemon rind
    • ¼ teaspoon grated lemon rind
    • 1/8 teaspoon anchovy paste
    • 1/8 teaspoon anchovy paste
    • 2 (6-ounce) skinless halibut fillets
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 1/8 teaspoon anchovy paste
    • 1/8 teaspoon anchovy paste
    • ¼ teaspoon grated lemon rind
    • ¼ teaspoon grated lemon rind
    • ¼ teaspoon Dijon mustard
    • 2 (6-ounce) skinless halibut fillets
    • ¼ teaspoon Dijon mustard
    • ¼ teaspoon Dijon mustard
    • 2 tablespoons chopped fresh basil
    • 2 tablespoons chopped fresh basil
    • 4 teaspoons extra-virgin olive oil, divided
    • 4 teaspoons extra-virgin olive oil, divided
    • 1/8 teaspoon anchovy paste
    • 1/8 teaspoon anchovy paste
    • 1 teaspoon minced shallots
    • 1 teaspoon minced shallots
    • ¼ teaspoon kosher salt
    • ¼ teaspoon kosher salt
    • 1 ½ teaspoons capers, drained and minced
    • 2 tablespoons chopped fresh basil
    • 2 (6-ounce) skinless halibut fillets
    • ¼ teaspoon kosher salt
    • ¼ teaspoon freshly ground black pepper, divided
    • 2 (6-ounce) skinless halibut fillets
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 2 (6-ounce) skinless halibut fillets
    • ¼ teaspoon grated lemon rind
    • ¼ teaspoon grated lemon rind
    • ¼ teaspoon Dijon mustard
    • ¼ teaspoon grated lemon rind
    • ¼ teaspoon grated lemon rind
    • ¼ teaspoon Dijon mustard
    • ¼ teaspoon Dijon mustard
    • 1 teaspoon minced shallots
    • 1 teaspoon minced shallots
    • 1 ½ teaspoons capers, drained and minced
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 2 tablespoons chopped fresh basil
    • ¼ teaspoon freshly ground black pepper, divided
    • 1 teaspoon minced shallots
    • 2 (6-ounce) skinless halibut fillets
    • ¼ teaspoon kosher salt
    • 1 teaspoon minced shallots
    • ¼ teaspoon kosher salt
    • ¼ teaspoon Dijon mustard
    • ¼ teaspoon Dijon mustard
    • 1 teaspoon minced shallots
    • 1 teaspoon minced shallots
    • ¼ teaspoon Dijon mustard

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 an...

View full recipe at My Recipes

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