Halibut with Caper Salsa Verde

Ingredients

• 4 teaspoons extra-virgin olive oil, divided
• ¹/₈ teaspoon anchovy paste
• 4 teaspoons extra-virgin olive oil, divided
• ¼ teaspoon Dijon mustard
• 1 teaspoon minced shallots
• 1 ½ teaspoons capers, drained and minced
• 2 tablespoons chopped fresh flat-leaf parsley
• + 27 more ingredients
• • 2 tablespoons chopped fresh basil
  • ¼ teaspoon freshly ground black pepper, divided
  • 2 (6-ounce) skinless halibut fillets
  • 1 teaspoon minced shallots
  • ¼ teaspoon kosher salt
  • 2 (6-ounce) skinless halibut fillets
  • ¹/₈ teaspoon anchovy paste
  • ¼ teaspoon grated lemon rind
  • 1 teaspoon minced shallots
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper, divided
  • ¼ teaspoon grated lemon rind
  • ¼ teaspoon grated lemon rind
  • 1 ½ teaspoons capers, drained and minced
  • ¼ teaspoon kosher salt
  • ¹/₈ teaspoon anchovy paste
  • ¼ teaspoon Dijon mustard
  • ¼ teaspoon grated lemon rind
  • 1 teaspoon minced shallots
  • ¼ teaspoon kosher salt
  • 2 (6-ounce) skinless halibut fillets
  • ¼ teaspoon Dijon mustard
  • ¹/₈ teaspoon anchovy paste
  • ¼ teaspoon Dijon mustard
  • 2 tablespoons chopped fresh basil
  • 2 (6-ounce) skinless halibut fillets
  • 2 tablespoons chopped fresh flat-leaf parsley

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...

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