Italian Salsa Verde with Halibut
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 people
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Calories
505 kcal
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Course
Main Course, Condiments
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Cuisine
Italian
Italian Salsa Verde with Halibut
Description
This recipe involves brining halibut fillets in salted water infused with saffron to enhance flavor and maintain juiciness during cooking. The brining process requires several hours in the refrigerator to achieve the desired effect. Meanwhile, the Italian salsa verde combines anchovies mashed into a paste with Dijon mustard and lemon juice, then mixed with chopped herbs such as parsley and chives, capers, red pepper flakes, and extra virgin olive oil to create a loosely blended sauce similar to chimichurri.
After brining and drying, the halibut can be cooked and served topped with this herbaceous and tangy salsa, balancing the fish's firm texture and mild flavor profile. The sauce's layers of bright herbs, briny capers, and anchovy umami add complexity, while the saffron brine provides subtle aromatic depth.
The recipe suggests flexibility in herbs and additions such as lemon zest, fresh chiles for heat, or finely chopped black olives to adjust the salsa verde to taste. The dish is suitable for those seeking a seasoned seafood entrée with fresh, herb-forward notes.
The initial saffron brine temperature is crucial to maintain flavor extraction without cooking the fish prematurely. The recipe can adapt to other firm white fish if halibut is unavailable.
Ingredients
HALIBUT
- 1 quart water
- 2 tablespoons kosher salt
- saffron a healthy pinch
- 4 halibut about 1 1/2 to 2 pounds, fillets
- 3 tablespoons olive oil
SALSA VERDE
- 5 anchovies (if in salt, rinse briefly)
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 1/2 cups parsley chopped
- 1 garlic minced, large clove
- 1 tablespoon chives minced, or garlic chives
- 2 tablespoons capers chopped
- 1/4 teaspoon red pepper flakes
- 1/2 cup extra virgin olive oil
- salt to taste
- black pepper to taste
Instructions
- Bring the salt and water to a simmer and crumble in the saffron. Stir, turn off the heat and cover the pot. Let this come to room temperature, which can take a couple hours, or speed the process by putting the pot in a large pot that has ice in it. Once the saffron brine is at least at room temperature, if not cooler, submerge the halibut in it and brine in the refrigerator for at least 2 hours, and up to five hours.
- Meanwhile, make the salsa verde. Put the anchovies, mustard and lemon juice in a bowl and mash it all together until the anchovies are basically a slurry or paste. Add the parsley, garlic, chives, capers and red pepper flakes and mix well. Mixing all the while, slowly pour in the olive oil until the sauce comes together. It should look like a very loose pesto or a thick chimichurri. Add salt and black pepper to taste, cover and leave at room temperature.
- When the halibut is ready, remove it from the brine and pat it dry with paper towels. Set the halibut out on a cutting board for 15 to 20 minutes to warm up a bit.
- Heat the olive oil in a sauté pan large enough to fit all the pieces of halibut in one layer. When the oil is hot, pat the halibut dry one more time and lay the pieces in the hot oil. Cook at a medium sizzle (think about how bacon sizzles and you have the right idea) until a nice crust forms on the bottom, about 8 to 10 minutes. Baste the halibut with the hot oil as it cooks for at least 30 seconds, and longer if you want the interior of the fish to be fully cooked through. After about 8 minutes, a crust should form on the bottom of the halibut. Carefully lift the halibut up (assume it will have stuck, although it usually sticks in one one small place, if at all) and place it, crust side up, in the middle of some salsa verde on each person's plate.
Notes
- If halibut is unavailable, substitute with other large, firm white fish.
- Brining time does not count towards prep time and may take several hours.
- Customize the salsa verde herbs by including celery leaves, oregano, mint, or other fresh greens.
- Adding lemon zest or finely chopped black olives enhances the salsa's complexity.
- Fresh hot chiles can replace red pepper flakes for a spicier sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Calories | 505kcal | 25% |
| Carbohydrates | 2g | 1% |
| Protein | 33g | 66% |
| Fat | 40g | 62% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 86mg | 29% |
| Sodium | 261mg | 11% |
| Potassium | 899mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2088IU | 42% |
| Vitamin C | 32mg | 36% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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