Baked Halibut with Salsa Verde

From EatingWell: January/February 1997 — Subscribe Now!

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.

4 servings

Active Time: 25 minutes

Total Time: 25 minutes

Nutrition Profile

Ingredients

Baked Halibut with Salsa Verde

1 1/2 pounds halibut steak
1 teaspoon extra-virgin olive oil
Salt & freshly ground pepper, to taste

Salsa verde

1 1/2 tablespoons extra-virgin olive oil
2 tablespoons very finely chopped flat-leaf parsley
1 tablespoon minced shallots
1 1/2 teaspoons capers, rinsed and chopped
1 small clove garlic, minced
1 teaspoon lemon juice
1/2 teaspoon anchovy paste

Preparation

To bake halibut: Preheat oven to 300°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

Per serving: 254 calories; 11 g fat (1 g sat, 6 g mono); 56 mg cholesterol; 1 g carbohydrates; 36 g protein; 0 g fiber; 290 mg sodium; 789 mg potassium.

Nutrition Bonus: Selenium (89% daily value), Magnesium (36% dv), Potassium (23% dv).

Exchanges: 5 very lean meat, 1 fat