Halibut has a fairly neutral flavor, making it the perfect foil for this salsa verde--a traditional cold sauce made with fresh parsley, capers, lemon and anchovy.

Mark Bittman
Source: EatingWell Magazine, January/February 1997


Ingredient Checklist


Instructions Checklist
  • To bake halibut: Preheat oven to 300 degrees F.

  • Set halibut on a large sheet of 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 to a large baking dish or baking sheet. Bake until the fish is opaque in the center, 15 to 20 minutes.

  • To make salsa verde: Meanwhile, combine oil, parsley, shallots, capers, garlic, lemon juice and anchovy paste in a small bowl. Season with salt and pepper.

  • Divide the baked halibut into 4 medallions. Spoon a little salsa verde on top of each portion and serve.

Nutrition Facts

222 calories; protein 32.2g 64% DV; carbohydrates 1g; exchange other carbs; dietary fiber 0.2g 1% DV; sugars 0.1g; fat 9.1g 14% DV; saturated fat 1.4g 7% DV; cholesterol 85.2mg 28% DV; vitamin a iu 303.7IU 6% DV; vitamin c 3.5mg 6% DV; folate 24.6mcg 6% DV; calcium 17.6mg 2% DV; iron 0.5mg 3% DV; magnesium 41.3mg 15% DV; potassium 764.4mg 21% DV; sodium 313.5mg 13% DV; thiamin 0.1mg 9% DV.