Photo: Mike Kenneally
Grilled Halibut with Salsa Verde
12 ingredients
Serves 4.
openrecipes
or “green sauce,” is served with many different types of meat and fish in Italy. Here, the sauce is served with grilled halibut, but it is also good with tuna, swordfish and other flavorful fish steaks. You can make the sauce up to a day in advance and refrigerate it. Bring it to room temperature before serving.
Estimated Nutrition (whole recipe, rough)
956
Calories
70g
Protein
28g
Fat
103g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Anchovy | 100g | 210 |
| Halibut | 100g cooked | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups firmly packed fresh flat-leaf parsley leaves
- 1 garlic clove
- 1/4 cup crustless coarse country bread cubes
- 4 olive oil–packed anchovy fillets
- 2 Tbs. capers, rinsed and drained
- 2/3 cup extra-virgin olive oil
- 1 to 2 Tbs. fresh lemon juice
- Sea salt, to taste
- 2 Tbs. olive oil, plus more for grilling
- 4 halibut fillets, each about 1 inch thick
- Sea salt and freshly ground pepper, to taste
- Lemon wedges for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes