Baked Halibut with Salsa Verde

January/February 1997

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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.

Baked Halibut with Salsa Verde


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


  1. To bake halibut: Preheat oven to 300°F.
  2. 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.
  3. 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.
  4. Divide the baked halibut into 4 medallions. Spoon a little salsa verde on top of each portion and serve.


Per serving: 254 calories; 11 g fat (1 g sat, 6 g mono); 56 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 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

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