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.