Makes 4 servings
1 1/2 pounds halibut steak
1 teaspoon olive oil, preferably extra-virgin
Salt & freshly ground black pepper to taste
1 1/2 tablespoons olive oil, preferably extra-virgin
2 tablespoons very finely chopped fresh parsley, preferably Italian flat-leaf
1 tablespoon minced shallots
1 1/2 teaspoons capers, rinsed and chopped
1 small clove garlic, minced
1 teaspoon fresh lemon juice
1/2 teaspoon anchovy paste
9 total fat (1 g sat)
41 mg cholesterol
1 g carbohydrate
27 g protein
0 g fiber
155 mg sodium
To bake halibut:
1. Preheat oven to 300°F.
2. Set halibut on a large sheet of aluminum foil, drizzle with oil and season with salt and pepper.
Bring together sides and ends of foil and seal into a tent, leaving an air space on top. Transfer tent to a large baking dish or baking sheet. Bake until the interior of the fish is opaque, 15 to 20 minutes.
To make salsa verde:
1. Combine oil, parsley, shallots, capers, garlic, lemon juice and anchovy paste in a small bowl. Season with salt and pepper.
2. Divide baked halibut into 4 medallions. Spoon a little salsa verde on top of each portion and serve.