Recipe: Pan-Seared Halibut with Salsa Verde (serves 2)

PAN-SEARED HALIBUT WITH SALSA VERDE

2 (1/2-inch-thick) halibut steaks with skin (1 lb)*
FOR THE SALSA VERDE:
2 tbsp fresh lemon juice
1/2 tsp finely grated fresh lemon zest
2 tsp drained capers, chopped
1/4 tsp minced garlic
Salt and pepper to taste
1/4 cup plus 1 tbsp extra-virgin olive oil, divided use
2 tbsp chopped fresh cilantro
2 tbsp chopped fresh flat-leaf parsley
TO SERVE:
lemon wedges
sprigs of parsley

TO MAKE THE SALSA VERDE:
Whisk together lemon juice, zest, capers, garlic, salt and pepper. Add 1/4 cup oil in a slow stream, whisking constantly until emulsified. Whisk in cilantro and parsley; set aside.

TO PREPARE THE HALIBUT:
Pat halibut dry and season with salt and pepper.

Heat remaining tablespoon oil in a non-stick skillet over moderate heat until hot but not smoking, then cook halibut, turning once, until golden brown on both sides and just cooked through, about 7 minutes total.

TO SERVE:
Serve halibut topped with salsa verde. Garnish with lemon wedges and sprigs of parsley.

*Use fresh, rather than frozen, fish.

Source: Gourmet Everyday by Conde Nast