| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cklive19, Pdate |
1 |
servings |
INGREDIENTS
| 2 |
|
Lemons |
| 4 |
ts |
Drained capers |
| 1/2 |
ts |
Minced garlic |
| 1/2 |
c |
Plus 2 tablespoons extra-virgin olive oil |
| 4 |
tb |
Chopped fresh cilantro sprigs |
| 4 |
tb |
Chopped fresh parsley leaves |
| 4 |
|
Halibut steaks with skin; (about 1 pound |
|
|
; total) (1/2-inch |
|
|
; thick) |
|
|
Lemon wedges for garnish |
INSTRUCTIONS
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.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 25 Calories (kcal); trace Total Fat; (5% calories from fat);
1g Protein; 13g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9373
Converted by MM_Buster v2.0n.
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