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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.

Mark Bittman
Source: EatingWell Magazine, January/February 1997
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Ingredients

Ingredient Checklist

Directions

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

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  • 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; carbohydrates 1g; dietary fiber 0.2g; sugars 0.1g; fat 9.1g; saturated fat 1.4g; cholesterol 85.2mg; vitamin a iu 303.7IU; vitamin c 3.5mg; folate 24.6mcg; calcium 17.6mg; iron 0.5mg; magnesium 41.3mg; potassium 764.4mg; sodium 313.5mg; thiamin 0.1mg.
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