Such an easy recipe and so much flavor. My Halibut in a Mediterranean Salsa Verde is a healthy recipe and full of flavor.Jump to Recipe
Creating new recipes are ultimately just innovation. Does “innovation” sound to scientific. The definition of INNOVATION is the adaption of an existing idea or product. Simply stated, a basic recipe is changed with new ingredients, or ingredients are taken out. As you cook more and more, you come to understand what you like as well as what goes together. My recipe is a spin on a salsa verde, a traditional Mexican spicy green sauce made from tomatillos.
I called my sauce a salsa verde but it is really a cross between a salsa verde and a pesto. I call it a Mediterranean sauce because the spices I added included an Ethiopian spice blend, green harissa and cinnamon among other ingredients. The sauce is so easy to create. Take the spices, the fresh herbs, the lime and the ginger and put it in a blender. That’s right, that is all there is to it. When you are done, you have a great sauce that can top your protein or be used to cook the protein.
My halibut recipe could not be easier to make or any tastier. After making the salsa, I marinated the halibut. When ready to cook, I added the fish fillet with the marinate to a skillet with some vegetable stock and steamed/poached the fish. This cooking method makes for such a tender result. The fish just flakes when you go for a bite. I rounded out the dish with rice to pick up all the flavor of the sauce and roasted carrots, brussels sprouts and corn. Enjoy!
The cast of characters for the salsa verde.
Building the sauce.
The Halibut in a Mediterranean Salsa Verde plated.Jump to Recipe
Halibut in a Mediterranean Salsa Verde
Creating a healthy herb sauce is a great way to flavor your dish as done in my Halibut in a Mediterranean Salsa Verde.
- 6 5 ounce Halibut fillets
- 1 Bunch Roasted carrots
- 12 Ounces Brussels Sprouts halved and roasted
- 3 Ears Corn cooked and removed from cob
Mediterranean Salsa Verde
- 1 Bunch Flat leaf parsley
- 1 Bunch Cilantro
- 1 Whole Lime juiced
- 2 Inches Ginger
- 3 Ounces Green harissa
- 2 Tsp Mediterranean sea salt
- 1 Tsp Smoked paprika
- 2 Tsp Cumin
- 2 Tsp Spanish Paprika
- 2 Inches Cinnamon
- 1 Tbsp Ethiopian spice blend
- 1 Tsp Ufra
- 2 Tsp Olive oil
- 1/2 Cup Vegetable or chicken stock
Mediterranean Salsa Verde
Place all the ingredients in a food processor and blend until a paste is formed. If it needs help blending, add either water or a little oil. Set aside.
Take the marinade and lather the halibut fillets. Put in the fridge for an hour. In the last 10 minutes of the fish marinating, roast the veggies.
In a skillet with a top, heat the oil on medium high heat. Place the fish in the skillet with as much marinade as sticks to the fish. Add the stock and cover the skillet with the lid. Cook for 8 – 12 minutes until the fish is cooked through and no longer opaque. Remove the fish from the skillet and let rest for a minute or so.
Add the remaining marinade to the skillet and cook for 2 minutes.
To serve, put rice in the bowl and top with the halibut. Put the veggies next to the fish, and top with as much of the salsa as you desire. Enjoy!
To test the doneness of the halibut, press the fish with a finger. The fish should be pretty soft to the touch. If it is still firm, then it is not cooked through.