Pan-Seared Halibut with Salsa Verde

1. 1

   Grate enough zest from lemon to measure 1/2 teaspoon and squeeze 2 tablespoons juice.

2. 2

   Chop capers and in a small bowl whisk together with zest, lemon juice, garlic, and salt and pepper to taste.

3. 3

   Add 1/4 cup oil in a slow stream, whisking constantly until blended.

4. 4

   Whisk in herbs.

5. 5

   Pat halibut dry and season with salt and pepper.

6. 6

   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.

7. 7

   Serve halibut topped with salsa verde and garnished with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.