Baked Halibut with Salsa Verde
Baked Halibut with Salsa Verde is rated
out of
5 by
3.
Prep Time:
10 minutes
Cook Time:
8 minutes
Servings:
4
If you prefer the sauce to have a mellower garlic and herbal flavor, you can blanch the garlic and herbs before combining them in the food processor. Bring a small saucepan of water to a boil, add the garlic and cook for 1 minute. Add the parsley and tarragon and cook just until wilted. Drain into a fine-mesh sieve and set the garlic and herbs aside to cool briefly.
Ingredients:
- 4 halibut or salmon fillets, 1 1/2 lb. total, pin bones removed
- Salt and freshly ground pepper, to taste
- 2 garlic cloves
- 1 cup loosely packed fresh flat-leaf parsley leaves
- 1 Tbs. fresh tarragon leaves
- 5 Tbs. olive oil
- 1 tsp. anchovy paste (optional)
- 1 Tbs. white wine or sherry vinegar, or to taste
Directions:
Cook the halibut
Preheat an oven to 300°F. Oil a shallow baking dish just large enough to hold the fish fillets in a single layer.
Season the fish lightly on both sides with salt and pepper. Place the fillets, skin side down, in the prepared dish. Bake until the fish is opaque throughout, about 8 minutes; start checking after about 5 minutes to avoid overcooking.
Prepare the sauce
In a food processor, combine the garlic, parsley, tarragon, olive oil, anchovy paste and the 1 Tbs. vinegar. Process until smooth, stopping once or twice to scrape down the sides of the work bowl. Season with salt, pepper and more vinegar, if needed.
Transfer the fish to individual plates, top with the sauce and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Seafood, by Jay Harlow (Oxmoor House, 2007).
Preheat an oven to 300°F. Oil a shallow baking dish just large enough to hold the fish fillets in a single layer.
Season the fish lightly on both sides with salt and pepper. Place the fillets, skin side down, in the prepared dish. Bake until the fish is opaque throughout, about 8 minutes; start checking after about 5 minutes to avoid overcooking.
Prepare the sauce
In a food processor, combine the garlic, parsley, tarragon, olive oil, anchovy paste and the 1 Tbs. vinegar. Process until smooth, stopping once or twice to scrape down the sides of the work bowl. Season with salt, pepper and more vinegar, if needed.
Transfer the fish to individual plates, top with the sauce and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Seafood, by Jay Harlow (Oxmoor House, 2007).
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Rated 4 out of
5
by
publicsen from
Fresh and fairly simple
Very tasty herb sauce but next time I would make more of it than is advised to allow for more to spread over rice or an accompanying vegetable. Overall the dish is quite good but cooking the halibut requires longer than is stated in the recipe and I found that tricky to get right, timewise. I loved the use of fresh herbs though and the flavor complemented the fish well. I wasn't jumping up and down about it but did enjoy the meal.
Date published: 2012-09-21
Rated 4 out of
5
by
cherribomb from
Excellent sauce but Halibut needs longer!!
We absolutely loved how fresh and easy this sauce was to make. Delicious and fresh on the fish! I served the fish on top of a bed of sauteed lemon-garlic spinach and topped w/the salsa verde.
However, 5-8 minutes at 300 was not nearly enough time to cook the thick, lovely pieces of halibut I bought for this recipe (and we like our fish very minimally cooked!!). I upped the temperature to 350 and cooked the fish longer. I used 1lb of halibut and cut it into 3 filets. Each was over an inch thick.
Date published: 2012-06-05
Rated 5 out of
5
by
jmull6 from
Loved this Salsa Verde
I was invited to a friend's house where this dish was served for dinner, and I loved it so much I asked for the recipe. The sauce goes perfectly with halibut, and I have to say it was the best sauce of this kind i have ever tasted. We had steamed asparagus with the halibut, and the sauce was good with that, too. I asked about the ingredients before tasting it, and I was wary of the anchovy paste, because I don't like anchovies, but I couldn't even taste it. Such a great combination of flavors. I can't wait to make it for myself.
Date published: 2012-05-14