Pan-seared halibut with salsa verde

1 servings

Ingredients

Quantity Ingredient
2 Lemons
4 teaspoons Drained capers
½ teaspoon Minced garlic
½ cup Plus 2 tablespoons extra-virgin olive oil
4 tablespoons Chopped fresh cilantro sprigs
4 tablespoons Chopped fresh parsley leaves
4 Halibut steaks with skin; (about 1 pound
; total) (1/2-inch
; thick)
Lemon wedges for garnish

Directions

Grate enough zest from lemon to measure ½ teaspoon and squeeze 2 tablespoons juice. Chop capers and in a small bowl whisk together with zest, lemon juice, garlic, and salt and pepper to taste. Add ¼ 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.

Yield: 4 servings

Converted by MC_Buster.

Per serving: 25 Calories (kcal); trace Total Fat; (5% calories from fat); 1g Protein; 13g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; ½ Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9373 Converted by MM_Buster v2.0n.

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