Halibut, sautéed in extra-virgin olive oil, is served with a zesty caper and fresh herb salsa.

Halibut with Salsa Verde

1 juice of one medium lemon

1/2 teaspoon lemon zest

2 teaspoons drained capers, chopped

1/4 teaspoon minced garlic

Salt and freshly ground black pepper to taste

1/4 cup plus 1 tablespoon extra-virgin olive oil

2 tablespoons chopped fresh cilantro leaves

2 tablespoons chopped flat-leaf parsley leaves

2 (8-ounce 1/2-inch-thick) halibut steaks with skin

Lemon wedges for accompaniment

1. In a small bowl whisk together with, lemon juice, zest, capers, garlic, salt and pepper. Add 1/4 cup oil in a slow stream, whisking constantly until blended. Stir in cilantro and parsley. Set aside.
2. Pat halibut dry and season with salt and pepper.
3. In a nonstick skillet heat remaining tablespoon oil over medium heat until hot and cook halibut, turning once, until golden brown on both sides and just cooked through, about 7 minutes total.
4. Serve halibut topped with salsa verde and lemon wedges.

Serves 2.