Pan Seared Halibut with Salsa Verde
Biaggi’s Ristorante Italiano Recipe
2 (6-8 oz.) halibut steaks (about 1/2 inch thick)
2 teaspoons drained capers chopped
1 teaspoon minced garlic
1 tablespoon chopped fresh cilantro sprigs
1 tablespoon chopped fresh parsley leaves
1 hard boiled egg chopped
2 ounces extra virgin olive oil
Zest the lemon, squeeze and strain the juice into a small mixing bowl. Measure and mix all the rest of the ingredients with the zest and juice in the bowl. Set aside.
Pat halibut dry and season with fine sea salt and pepper. In a nonstick skillet heat an additional tablespoon oil over moderate heat until hot but not smoking. Add the seasoned fish and cook for about 2 to 3 minutes on each side – flipping carefully with a fish spatula. The fish should be golden brown on both sides and just cooked through. Place the cooked fish on a plate, top with salsa verde and garnish with sea salt.