Baked Halibut With Salsa Verde

Name: Baked Halibut With Salsa Verde
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 18
Cuisine: Mexican
Ingredients: 1 teaspoon anchovy paste (optional); 237 milliliters loosely packed fresh flat-leaf parsley leaves; 1 Tb fresh tarragon leaves; 2 garlic cloves; 5 Tbs olive oil; 4 fillets halibut or salmon fillets, 1 1/2 lb. total, pin bones removed; 18 servings Salt and freshly ground pepper, to taste; 1 Tb white wine or sherry vinegar, or to taste

Baked Halibut With Salsa Verde is a gluten free, dairy free, and primal recipe with 18 servings. One portion of this dish contains about 8g of protein, 6g of fat, and a total of 91 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have olive oil, sherry vinegar, salt and pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 25 minutes. This recipe is typical of Mexican cuisine.

Instructions

Cook the halibut

Ingredients you will need

Halibut

Preheat an oven to 300F. 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.

Ingredients you will need

Salt And Pepper

Fish

Cooking Oil

Equipment you will use

Baking Pan

Oven

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

Ingredients you will need

Sauce

Fish

Equipment you will use

Oven

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.

Ingredients you will need

Anchovy Paste

Olive Oil

Tarragon

Parsley

Vinegar

Garlic

Pepper

Salt

Equipment you will use

Food Processor

Bowl

Transfer the fish to individual plates, top with the sauce and serve immediately.

Ingredients you will need

Sauce

Fish

Serves 4.Adapted from Williams-Sonoma Food Made Fast Series, Seafood, by Jay Harlow (Oxmoor House, 2007).

Ingredients you will need

Seafood

Equipment

Ingredients

Servings:

1teaspoon

anchovy paste (optional)237milliliters

loosely packed fresh flat-leaf parsley leaves 1Tb

fresh tarragon leaves 2

garlic cloves 5Tbs

olive oil 4fillets

halibut or salmon fillets, 1 1/2 lb. total, pin bones removed 18servings

Salt and freshly ground pepper, to taste 1Tb

white wine or sherry vinegar, or to taste

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris with a 5 out of 5 star rating seems like a good match. It costs about 99 dollars per bottle.