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5* Halibut w/ Caper Salsa Verde (2)

Source of Recipe

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5* Halibut w/ Caper Salsa Verde (2)

Myrecipes.com – e-mail
Cooking Light - March 2010 - Laraine Perri,
8 reviews rate this recipe 5 Stars!
2 servings (serving size: 1 fillet and about 2 tablespoons salsa verde)
Prep: 30 Minutes

The robust salsa is a dominant presence on the plate. Sweet and mellow roasted fennel makes a particularly fitting side.

Ingredients:
4 teaspoons extra-virgin olive oil, divided
1/4 teaspoon freshly ground black pepper, divided
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
1-1/2 teaspoons capers, drained and minced
1 teaspoon minced shallots
1/4 teaspoon Dijon mustard
1/4 teaspoon grated lemon rind
1/8 teaspoon anchovy paste

2 (6-ounce) skinless halibut fillets
1/4 teaspoon kosher salt

Preparation
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 and remaining 1/8 teaspoon black pepper. Add fish fillets to pan; cook 4 minutes on each side or until desired degree of doneness. Serve fish with salsa verde.

One serving equals: Calories 325; Fat 14.5 g (Satfat 2.1 g, Monofat 8.3 g, Polyfat 3 g); Protein 45.7 g; Carbohydrate 1.1 g; Fiber 0.4 g; Cholesterol 71 mg; Sodium 454 mg