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.
Servings 6 people
Ingredients
Seafood
- 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
Instructions
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.
Seafood
- 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!
Notes
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.