Pan-roasted Halibut with Salsa Verde

Yields 2-4 servings

Halibut
1 pound Halibut filet, patted dry and halved
Kosher salt, to taste
Freshly ground black pepper, to taste
Extra-Virgin Olive Oil
1 tablespoon butter

Salsa Verde
1 Cup packed roughly chopped fresh cilantro
1 cup packed roughly chopped fresh flat-leaf Italian parsley
1 ½ tablespoons capers, rinsed and drained
2 small anchovy fillets (packed in olive oil), rinsed and drained
1 medium garlic clove, peeled and minced (about ½ teaspoons)
1 ½ tablespoons fresh lemon juice (juice from ½ a lemon)
½ teaspoon red wine vinegar
Kosher salt, to taste
Freshly ground black pepper, to taste
½ cup extra virgin olive oil
1 medium shallot, peeled and diced (about 3 tablespoons)

Halibut
Pat Halibut dry, then season both sides lightly with salt and pepper
Over medium-heat, add butter and extra-virgin olive oil to a medium saute pan. The
butter will foam up, then begin to turn golden brown in color
Immediately add Halibut and allow to cook, for 2 minutes
Flip the Halibut over and allow to cook for another 1-2 minutes

Salsa Verde
Combine the cilantro, parsley, capers, anchovy, garlic, shallots, lemon juice, red wine vinegar, extra-virgin olive oil, and salt and pepper in a food processor.
Process for a few seconds
Season with salt and pepper, if desired 

About Joe Lamp'l

Joe Lamp'l is the Host and Executive Producer of the award winning PBS television series Growing A Greener World. Off camera, Joe dedicates his time to promoting sustainability through his popular books, blog, podcast series, and nationally syndicated newspaper columns. Follow Joe on Twitter