Pan Seared Halibut With Salsa Verde Recipes

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PAN-SEARED HALIBUT WITH CITRUS SALSA



Pan-Seared Halibut with Citrus Salsa image

Provided by Kelsey Nixon

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 blood orange
1 tangerine
1 cup diced avocado
1/3 cup finely diced red onion
2 tablespoons chopped fresh cilantro
1/2 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
Kosher salt and cracked black pepper
1 to 2 tablespoons olive oil
Four 6-ounce halibut fillets

Steps:

  • Using a paring knife, remove the peel and white pith from the orange and tangerine. Working over a large bowl, carefully cut between the membranes to release the citrus segments, allowing them to fall into the bowl along with any juices. Add the avocado, onions, cilantro and lime zest and juice to the bowl with the citrus. Gently toss to mix. Season the salsa with salt and pepper.
  • In a large nonstick skillet, heat the oil over medium-high heat. Sprinkle the halibut liberally with salt and pepper. Add the halibut to the skillet and cook until golden brown and cooked through, 3 to 5 minutes per side. Transfer the halibut to serving plates, top with salsa and serve.

ROASTED HALIBUT FILLETS WITH SALSA VERDE



Roasted Halibut Fillets with Salsa Verde image

Provided by Aida Mollenkamp

Categories     main-dish

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.

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  • Meanwhile, combine the parsley, chives, and jalapeno in a mixing bowl. Peel and segment the grapefruit, adding 2 tablespoons of the juice to the herbs and reserving the segments separately. Stir in the red wine vinegar and olive oil to the herb mixture. Season with a pinch of salt to taste and set aside.
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  • Lower the heat to medium-low and let the halibut skin slowly cook until golden and crisp. Once crisp and naturally releasing from the bottom of the pan, use a metal spatula to flip the halibut.


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  • Make the salsa verde: In a food processor or blender, combine parsley, olive oil, anchovies, capers, red wine vinegar, lemon zest, lemon juice, garlic, and red pepper flakes. Pulse until parsley is well chopped but not pureed, scraping down sides as needed. Set aside.
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  • Place the halibut fillets on empty side of baking sheet. Drizzle fillets with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Return pan to oven and bake until halibut flakes easily with fork and asparagus is tender, 12 - 14 minutes. Serve hot with Italian salsa verde and lemon wedges.


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