INGREDIENTS :
- 4 teaspoons extra-virgin olive oil, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh basil
- 1 1/2 teaspoons capers, drained and minced
- 1 teaspoon minced shallots
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon grated lemon rind
- 1/8 teaspoon anchovy paste
- 2 (6-ounce) skinless halibut fillets
- 1/4 teaspoon kosher salt
PROCEDURE :
- Combine 1 tablespoon oil, 1/8 teaspoon pepper, parsley, and next 6 ingredients (through anchovy paste) in a small bowl, tossing well; set aside.
- Heat a large nonstick skillet over medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Sprinkle fish fillets evenly with salt and remaining 1/8 teaspoon black pepper. Add fish fillets to pan; cook 4 minutes on each side or until desired degree of doneness. Serve fish with salsa verde.
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