This recipe can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
1
lemon
2
teaspoons drained capers
1
/4 teaspoon minced garlic
1
/4 cup plus 1 tablespoon extra-virgin olive oil
2
tablespoons chopped fresh cilantro sprigs
2
tablespoons chopped fresh parsley leaves
1
/2-inch-thick halibut steaks with skin (about 1 pound total)
Garnish: lemon wedges
Need to make a substitution?
Preparation
Step 1
Grate enough zest from lemon to measure 1/2 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 1/4 cup oil in a slow stream, whisking constantly until blended. Whisk in herbs.
Step 2
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.