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1 cup flat leaf parsley leaves, packed
½ cup extra virgin olive oil, or to taste
1 large clove garlic, minced
2 tbsp. lemon juice
1 cup green olives, drained and pitted
2 tbsp. capers, drained
1 tbsp. fresh thyme leaves, finely chopped
¼ cup green onions, thinly sliced
Salt and freshly ground pepper, to taste
8 6-oz portions halibut filet, skinless, bones removed (3 lbs.)
salt and pepper
Make Salsa Verde:
Place the parsley leaves and olive oil into the bowl of a food processor. Process until the parsley is finely chopped. Add the garlic and lemon juice and process until nearly pureed. Add the green olives, capers, thyme and green onions and pulse until they are roughly chopped. Remove salsa verde to a serving bowl and season with salt and pepper to taste. Sauce can be made thinner with the addition of more olive oil. Makes approximately 1 cup salsa verde. (Remaining salsa verde keeps well in the refrigerator; it’s excellent with other grilled meats or vegetables!)
Prepare and heat grill to medium-high heat. Place pieces of halibut onto a sheet pan covered with two layers of foil. Brush fish portions with peanut oil on both sides and sprinkle with salt and pepper. Grill on prepared grill over medium-high heat for approximately 7 minutes on the first side, turn over and finish grilling until desired doneness is reached. Thickness of fish filets will affect grilling time. Remove top layer of foil before removing fish from grill to second layer of foil when it is done grilling.
When fish is grilled, place on serving plates and place a spoonful of salsa verde over the top of each piece. Serve immediately with fresh herb garnish and your choice of starch and vegetables. Makes 8 servings.
Pair with SCHUG Sonoma Coast Sauvignon Blanc