Best Halibut With Zucchini Salsa Verde Recipes

Roasted Halibut Fillets with Salsa Verde image

Provided by Aida Mollenkamp

Time 20m

Yield 2 servings

Number Of Ingredients 8

3 tablespoons capers
3 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh basil leaves
3 tablespoons chopped parsley leaves
1 tablespoon chopped shallot
Juice of 1 lemon
Salt and pepper
2 (4 to 6-ounce) halibut fillets, roasted, using your favorite method

Steps:

In a mixing bowl, combine all the ingredients except the halibut. Spoon some of the salsa over the fish and serve.

Halibut Zucchini Saute image

Provided by Dancer

Categories Halibut

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

3/4 lb halibut steaks
salt & pepper
1 small zucchini, sliced
1/4 cup coarsely chopped onion
1 clove garlic, minced
3 tablespoons oil, divided
1 medium tomatoes, cut into wedges
1 tablespoon chopped parsley
1 tablespoon lemon juice

Steps:

Sprinkle halibut with salt and pepper.
Sauté zucchini, onion and garlic in 1 tbsp.
oil for 2 minutes.
Add tomato and parsley and cook covered for 1 minute.
Remove from pan.
Sauté halibut in 2 tbsps.
hot oil until brown on both sides.
Allow a total cooking time of 10 minutes per inch of thickness (measured at thickest part or until flakes easily with fork).
Return vegetables to pan.
Add lemon juice, salt and pepper to taste.
Heat briefly.
Recipe may be doubled.

Nutrition Facts : Calories 401.7, Fat 24.6, SaturatedFat 3.2, Cholesterol 54.6, Sodium 103.1, Carbohydrate 7.7, Fiber 1.8, Sugar 3.7, Protein 37.1

Pan-Seared Halibut with Salsa Verde image

Yield Serves 2

Number Of Ingredients 8

1 lemon
2 teaspoons drained capers
1/4 teaspoon minced garlic
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh cilantro sprigs
2 tablespoons chopped fresh parsley leaves
1/2-inch-thick halibut steaks with skin (about 1 pound total)
Garnish: lemon wedges

Steps:

Grate enough zest from lemon to measure 1/2 teaspoon and squeeze 2 tablespoons juice. Chop capers and in a small bowl whisk together with zest, lemon juice, garlic, and salt and pepper to taste. Add 1/4 cup oil in a slow stream, whisking constantly until blended. Whisk in herbs.
Pat halibut dry and season with salt and pepper. In a nonstick skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook halibut, turning once, until golden brown on both sides and just cooked through, about 7 minutes total. Serve halibut topped with salsa verde and garnished with lemon wedges.